Chicken Breast on Saffron Rice

Ingredients

• 200 g chestnuts
• 2 chicken breast fillets
• 1 onion
• 1 Garlic clove
• 0.5 tsp cinnamon
• 1 tbsp plant oil
• 1 tbsp grenadine
• 40 g almond kernels
• 170 g long-grain rice
• 1 can saffron
• 420 ml instant chicken broth
• 1 tsp coriander
• 1 orange
• Salt
• Pepper

Instructions

1. 1.

   Preheat oven to 250°C, cut chestnuts crosswise and place on a baking tray. Roast for about 20 minutes until skins burst. Let cool slightly, then remove skins and shells.

2. 2.

   Peel and finely chop onion and garlic. Wash chicken breasts, pat dry, and rub with a pinch of salt, pepper, and cinnamon. Heat oil in a pot, sear the chicken breasts for 3 minutes on each side, drizzle with grenadine syrup, and set aside. Brown onions, garlic, and almonds in the pan fat. Add rice and saffron, stir to toast. Pour in chicken broth, stir in coriander, cover, and simmer gently for 10 minutes. Fold chestnuts into the rice, place chicken fillets on top, cover, and cook another 10 minutes.

3. 3.

   Halve the orange, squeeze one half, and cut the other half into thin slices. Remove chicken from the pot. Season rice with orange juice, salt, and pepper. Slice chicken diagonally, arrange rice on a plate, top with chicken breast, and garnish with orange slices.