Pilaf – stew

Ingredients for 4 servings:

• 170 g onion(s)
• 3 tbsp olive oil
• 1 tbsp Garam Masala spice mix
• 1 tsp chili flakes
• 5 cardamom pods, green
• 2 packs of saffron threads (0.1g each)
• 150 g basmati
• 1.2 liters of chicken stock
• salt and pepper
• 3 chicken breast fillets (skinless, 150 g each)
• 4 dates, dried
• 250 g chickpeas, from the can
• 50 g almonds, unpeeled
• 60 g coconut, fresh
• 4 sprigs of mint
• 120 g mango chutney

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a slightly different stew with chicken breast and chickpeas

Finely dice the onions. Heat the oil in a large saucepan. Roast the onions, garam masala, chili flakes, cardamom, and saffron for about 2 minutes. Stir in the rice, add the chicken stock, and season lightly with salt. Salt the chicken breasts and add them. Simmer in a covered pan over medium heat for 16-18 minutes. Meanwhile, halve the dates, remove the stones, and cut into strips. Rinse the chickpeas in a sieve with cold water and drain well. Roast the almonds in a dry pan, then roughly chop them. Peel the brown skin from the coconut and coarsely grate the flesh. Roughly chop the mint leaves. Remove the flesh from the pan. Heat the dates and chickpeas in the stew. Season with salt and pepper. Thinly slice the chicken and return it to the stew. Serve the stew on plates. Sprinkle with almonds, mint and coconut flakes and garnish with 1 tablespoon of mango chutney.