Oriental rice pan

Ingredients for 6 servings:

• 150 g rice
• 400 g chicken breast fillet(s), the inner fillets
• 1 gr. can/n cherry tomatoes, diced
• 200 g peas, green, frozen or freshly harvested
• salt water
• 3 large garlic cloves
• 1 handful of apricot(s), dried
• 1 handful of dates, dried
• 1 handful of cashew nuts
• 8 small peppers (mini peppers)
• 1 tsp, leveled curry powder
• pinch(s) salt
• some harissa paste
• some spice mix (Ras el Hanout)
• 1 tbsp olive oil
• 750 ml water
• 3 tsp, heaped vegetable broth
• some seasoning salt (e.g. tomato salt)
• some coriander leaves, chopped

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

a recipe from a tourist cooking class in Marrakech/Morocco!

First, slice the tender chicken breast into wafer-thin slices using a very sharp knife. Peel the garlic and press it through a press. Wash the miniature chili-sized peppers, cut them in half, remove the seeds, and cut the flesh into thin strips. Cook the peas in boiling salted water for 3 minutes, then place them in a sieve and rinse with cold water to retain their fresh color. Cook the rice in 750 ml of boiling water, mixed with the vegetable stock, or in freshly boiled vegetable stock. Drain and mix with the curry powder. Finely chop the two types of dried fruit and the cashew nuts. Heat 1 tablespoon of olive oil in a pan and fry the fillet slices with the crushed garlic. Season with salt, harissa paste, and a generous pinch of ras el hanout and set aside. Now prepare a very large pan or a so-called party pan and add the canned tomatoes. Season the tomatoes with seasoned salt and harissa paste and heat. Allow most of the liquid to evaporate, then add the cooked chicken, dried fruit and nuts, green peas, and curry rice to the pan. Mix everything well and heat through. Once the tomatoes are at serving temperature, season to taste and garnish with coriander. Serve with Moroccan mint tea.