Rice salad with chicken

Ingredients for 4 servings:

• 400 g chicken fillet(s)
• 250 ml chicken stock
• 120 g brown rice
• Salt
• 2 oranges
• 150 g yogurt
• 2 tbsp cream substitute (Creme fine)
• 3 tbsp lemon juice
• 2 tbsp soy sauce, light
• 1 tsp curry powder
• 3 tbsp currants
• 2 bananas, not too ripe

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cover the chicken fillets and simmer in the chicken stock for 20 minutes. Pour the rice into 500 ml of boiling water with a little salt and simmer gently in an uncovered pan over medium heat for at least 30 minutes (brown rice takes much longer to cook than white rice). Peel the oranges like an apple, cut the segments from the membranes, and halve them. Mix the drained juice with the yogurt, crème fraîche, lemon juice, soy sauce, and curry powder. Wash the currants in hot water and add them to the rice for the last 5 minutes. Dice the chicken. Mix 5 tablespoons of the chicken stock into the curry sauce. Peel the bananas, slice them, mix them into the sauce with the rice, chicken, and orange segments, and let them simmer, covered, for 30 minutes. Delicious hot or cold.