Curry chicken with apricots and pistachios

Ingredients for 4 servings:

• 120 g rice
• 4 chicken breast fillets
• Salt
• pepper
• Curry powder, hot
• 8 apricot(s) , from the can
• 4 slices of Gouda
• 125 ml chicken broth
• 2 orange(s), the juice
• 1 tbsp pistachios
• 1 shallot(s), diced
• 2 tbsp butter
• 2 tomatoes, diced
• 4 tbsp crème fraîche

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simply

Preheat the oven to 200°C, or approximately 20°C less for fan-assisted cooking. Bring the rice to a boil in 240 ml of salted water, cover, and simmer over low heat for 15-20 minutes. Rinse the meat, pat dry, and rub with salt, pepper, and curry powder. Place the meat side by side in an ovenproof dish. Drain the apricots, cut them into wedges, and arrange them fan-shaped on top of the fillets. Cover with the cheese slices. Bake in the oven for 15-20 minutes. Reduce the broth by half with orange juice. Halve the pistachios. Sauté the shallots in butter until translucent. Add the tomatoes and pistachios, season with salt, and pepper. Drain the rice and mix. Finally, stir the crème fraîche into the orange sauce and serve.