Oriental Sage Chicken with Mushrooms, Figs and Vegetables and Saffron Rice

Wash the chicken breasts and remove the bone (if necessary).

Mix the honey, balsamic vinegar, salt, finely chopped garlic clove and oil into a marinade.

Carefully peel the skin off the chicken breasts (but not completely) and slide in additional, thinly sliced ​​cloves of garlic and the finely chopped sage. Carefully place the skin back over the chest. Then carefully turn the breasts in the marinade and place everything in a covered bowl in the refrigerator.

Peel the carrots, cut them into large pieces and blanch them in a little salted water (not too long). Remove the carrots before they are really done.

Brush the mushrooms, wash the cherry tomatoes, wash the figs and cut almost crosswise with a knife. Peel and quarter the onion and dissolve the individual layers of skin. Cut 1 lemon into slices. Put the vegetables (including the blanched carrots), figs and lemon in a roasting pan or casserole dish.

Add half the stock cube, the two remaining cloves of garlic (crushed), a stick of cinnamon and the water. Finally season with plenty of salt and pepper and also sprinkle the Ras El Hanout on top. Put the casserole dish in the preheated oven at 170 ° C.

Then take the chicken breasts out of the marinade and fry them briefly on both sides in a pan (with a little oil).

After about 20 minutes, place the chicken breasts on top of the vegetables in the baking dish. When the chicken breast has reached the desired cooking point, take the casserole dish out of the oven.

In the meantime, bring the rice to a boil. If the saffron is in powder form, it can be added directly to the water after half the cooking time. If you are dealing with saffron threads, dissolve the saffron in a little removed rice water and pour it back into the boiling rice.

Cut the second lemon into slices for decoration and fry briefly in oil.