in

Chicken Breast from 1001 Nights

Spread the love

Chicken Breast from 1001 Nights

The perfect chicken breast from 1001 nights recipe with a picture and simple step-by-step instructions.

Chicken breast:

  • 4 Chicken breast fillets
  • Salt pepper
  • 1 tbsp Nut oil
  • 4 tsp Pine honey

Rice:

  • 1 Cup Rice
  • 1 tsp Butter
  • 1 handful Raisins
  • 1 tsp Curry
  • 2 cups Vegetable broth
  • Pine nuts, toasted

Braised apples:

  • 4 Apples
  • 1 tbsp Butter
  • Salt pepper
  • 1 tbsp Brown sugar

Chicken breast:

  1. Heat the oil in a pan and sear the chicken breast fillets on each side for about 3 minutes.
  2. Salt and pepper the chicken breast fillets and cook for about another 10 minutes.
  3. Just before serving, glaze the chicken breast fillets with honey. Now it is essential to switch off the stove so that the honey does not burn.

Rice:

  1. Rinse the rice, put it in a saucepan and sweat it. Add the butter, curry and raisins and pour the vegetable stock over them.
  2. Bring everything to the boil and let it simmer over a low heat for about 20 minutes.
  3. Either stir the roasted pine nuts into the cooked rice or use them as decoration.

Braised apples:

  1. Wash the apples with hot water and dry them. Quarter the apples and remove the core.
  2. Heat the butter in a pan and fry the apple quarters over high heat. Season with salt and pepper and sprinkle with sugar.
  3. Cook the apple quarters over a low heat until they are very soft.

Fits to:

  1. A fresh salad … or a typical oriental yogurt with a mint flavor.
Dinner
European
chicken breast from 1001 nights

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Carrot and Zucchini Salad

Pink Roasted Lamb Fillet with Green Beans and Potato Ragout