Moroccan chicken

Ingredients for 4 servings:

• 150 g almonds, chopped
• 2 shallots
• 6 tbsp clarified butter
• 200 g long grain rice
• ¾ liter vegetable broth
• 1 small can of saffron
• 3 tbsp raisins
• 4 orange(s), untreated
• 4 chicken breast fillets
• 2 tbsp sugar
• e.g. salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Finely dice the shallots. Heat 3 tablespoons of fat, fry half of the almonds and shallots until golden brown. Add the rice, sauté, and pour in 1/2 liter of hot stock. Add the saffron powder and raisins and cook over low heat until tender. Stir occasionally. Finely chop the washed and peeled orange peel. Juice the oranges. Wash and dry the fillets, season with salt and pepper. Heat the remaining fat and fry the meat on both sides for about 8 minutes. Remove from the pan, wrap in aluminum foil, and keep warm in the oven. Toast the remaining almonds and orange peel in the pan juices, deglaze with the juice and the remaining stock. Add the sugar and let it reduce slightly. To serve, place the meat on the rice and cover with the sauce.