Chicken – Shrimp – Rice Casserole

Ingredients for 2 servings:

• 6 figs (dried)
• 20 g ginger, finely weighed
• Balsamic vinegar
• 1 tbsp soy sauce (tamari)
• 150 g chicken fillet(s)
• 1 tbsp fat (goose or duck fat)
• 250 g shrimp(s)
• ½ lemon(s), the juice
• 1 tbsp fat (goose or duck fat)
• 2 cups water
• ½ tsp turmeric
• 1 cup brown rice
• 120 g leek, the green part
• 400 g carrot(s)
• Butter, for the fireproof molds
• 50 g cheese, goat or sheep cheese, if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

gluten-free + egg-free + cow’s milk-free + own recipe

Chop the figs, finely chop the ginger, cover with balsamic bianca and add 1 tbsp of tamari, let it soak for a few hours, possibly overnight. Add 0.5 tsp of turmeric to 2 cups of boiling water and, after bringing the water back to the boil, add 1 cup of rinsed brown rice. Bring to the boil again, reduce the heat to low and simmer for about 35 minutes and let it swell for about 10 minutes. Dice the chicken fillet, place in a cup and cover with tamari, stirring occasionally with a spoon if necessary, let it soak for a few hours, strain and set aside, you will need it later. Fry in a tbsp of hot goose or duck fat, remove from the pan. Briefly thaw the prawns, rinse with cold water, dry and baste with the juice of half a lemon. In the hot goose or duck fat, add another 1 tbsp of goose or duck fat if necessary, fry the prawns for a good 180 seconds, remove from the pan. Cut the leek greens into approximately 1 cm rings, weigh them finely, and fry briefly in the hot fat. Finely grate the carrots. Brush two one-liter ovenproof dishes with lids with butter. Mix all the prepared ingredients together, season with the strained liquid, pour into the two dishes, smooth the surface, and top with grated goat’s or sheep’s cheese, if desired. Place lids on both dishes; this is important, as the surface of the cheese dries out and the cheese hardens. Bake in a cold oven at approximately 160°C (convection oven) for approximately 40 minutes; it should bubble at the bottom of the dish.