Creamy chicken and onion pan with saffron rice

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 400 ml cream
• 3 medium-sized onions, roughly diced
• 1 cup of Basmati (“coffee cup”)
• e.g. butter
• 1 bunch parsley, flat, finely chopped
• 6 tbsp extra virgin olive oil
• e.g. pepper, plenty of freshly ground
• ¼ tsp salt
• e.g. salt (fleur de sel)
• some saffron threads
• 1 pinch of nutmeg, freshly grated
• 1 pinch of lemongrass, ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quick and aromatic pan dish, also excellent for kidney diseases

A quick preface: If you omit the fleur de sel when serving, this is a great recipe for people with chronic kidney failure, as the potassium and sodium content is kept very low. Preparation: Bring the cup of rice to a boil in a wide saucepan with 2 cups of cold water, the saffron, the nutmeg, the lemongrass, and 1/4 teaspoon of salt, then reduce the heat to low. Cover and simmer until tender and cooked, stirring occasionally. Once all the liquid has been absorbed, add 1 to 2 tablespoons of butter and keep warm until ready to serve. Finely chop the parsley. Don’t discard the stalks; chop them too and set them aside. Cut the chicken crosswise into thin strips (approx. 5 mm). Heat the olive oil in a high-sided nonstick pan until very hot. Add a small piece of chicken fillet to the pan. As soon as you hear it frying, add the remaining fillet and sear for about 3-5 minutes, turning occasionally, to allow the roasted aromas to develop and the fillet to brown nicely all over. Now add the diced onions and sauté for another 3 minutes, turning frequently, until the onions are nice and translucent. Now add the cream and the chopped parsley stalks. Scrape the bottom of the pan a few times with a spatula to allow the roasted aromas to combine with the cream. Season generously with freshly ground pepper. Now reduce the heat of the chicken pan to half and reduce the cream by about 1/3, stirring occasionally (about 10 to 15 minutes). It looks nice to serve the rice on the preheated plates using a stainless steel ring. Alternatively, you can use a small coffee cup, lightly butter the inside, press the rice into it, and then turn it out onto the plate. It simply looks better than if it were “slapped” on a plate. Now place the creamed chicken on the plate next to the rice tower. For those without kidney disease, I would sprinkle a little fleur de sel over the chicken. Now add a little fresh pepper and garnish with chopped parsley. Done. If you don’t like saffron, simply substitute it with 1/2 teaspoon of turmeric or curry powder. This will also give the rice a wonderful aroma and a beautiful color.