Caramelized Chicken Breast on Basmati Rice

Ingredients

• 4 chicken breast fillets (about 140 g each)
• 2 Spring Onions
• 2 small red chilies
• 100 ml sunflower oil
• 1 lemon (juice)
• 3 tbsp Soy sauce
• 2 tbsp clarified butter
• 250 g Basmati rice
• Salt
• 3 tbsp Sesame oil
• 1 tbsp brown sugar
• 1 tbsp Sesame seeds
• coriander leaves (for garnish)
• 1 tbsp Sesame seeds

Instructions

1. 1.

   Wash the chicken breast fillets the day before, pat dry with paper towels and cut horizontally in half. Clean and slice the spring onions into small rolls. Wash, deseed and slice the chilies into thin rings.

2. 2.

   Mix the spring onions, chilies, sunflower oil, lemon juice and soy sauce in a bowl and marinate the chicken in it. Cover and refrigerate overnight.

3. 3.

   Cook the rice the next day. Heat the clarified butter in a pot and briefly sauté the rice while stirring. Add enough water to cover the rice by about one finger breadth. Season with salt, bring to a boil, then cover and simmer on low heat for about 15 minutes.

4. 4.

   Meanwhile, drain the chicken and pat dry. Heat sesame oil in a pan and sear the chicken over medium heat for a total of 6–8 minutes until browned all sides. Add brown sugar, let caramelize, then deglaze with 50 ml of the reserved marinade. Arrange rice into bowls and top with the chicken. Garnish with fresh coriander and sprinkle sesame seeds.