Chili chicken with sweet and spicy rice

Ingredients for 2 servings:

• 50 g pine nuts
• 50 g almond flakes
• 50 g dates
• 50 g sultanas or raisins
• 50 g cranberries
• 250 g rice
• 50 g butter
• 1 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp, leveled salt and pepper
• 400 ml vegetable stock
• 1 chili pepper(s), red
• 1 garlic clove(s)
• 1 tsp vegetable oil
• 400 g chicken
• 1 knob of butter
• e.g. salt and pepper
• 1 tsp maple syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Toast the pine nuts and flaked almonds in a pan until golden brown, then set aside. Finely chop the dates and set aside with the sultanas and cranberries. Finely chop the chili and garlic and set aside. Wash the rice thoroughly until the water runs clear. Melt the butter in a large saucepan and add the spices. Stir everything together for a minute, then add the washed rice and toast for about 3-5 minutes, stirring constantly. Top up with the vegetable stock and simmer over medium heat until the rice has the desired firmness. Remove from the heat. Stir in the nuts and dried fruit and let stand for another 5 minutes with the lid on. Heat a pan with a little vegetable oil and brown the chicken. After about 5 minutes, add the chopped chili, garlic, a knob of butter, a pinch of salt, and pepper to the pan and reduce the heat slightly. Once the chicken has a nice brown color, add the maple syrup, stir briefly, and remove from the heat. Serve with a yogurt dip topped with grated cucumber, mint, dill, or parsley.