in Recipes

Poultry pilaf from the Roman pot

updated

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Ingredients for 4 servings:

  • 600 g chicken breast
  • 1 large onion(s)
  • 1 large apple
  • 40 g ginger
  • 100 g raisins
  • 180 g rice (long grain rice)
  • 500 ml vegetable stock
  • 1 tsp curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Rinse the earthenware pot with water. Cut the chicken breast into strips and finely chop the onion. Sauté both in a pan. Peel the apple, remove the core, and finely grate it. Peel and finely dice the ginger. Mix the vegetable stock with the curry. Add all ingredients to the earthenware pot, mix well, and cover. Bake in the oven at 180°C (convection oven) for about 75 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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