Chicken Pasta Bake

Ingredients

• 4 chicken breast fillets (125 g each)
• Salt
• Pepper
• curry powder
• 4 soft apricots
• 2 dried dates (pitted)
• 0.5 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 200 g whole‑grain pasta in rice shape (risoni)
• 400 ml Vegetable broth
• 1 cinnamon stick
• 1 tsp raw cane sugar
• 2 tbsp lemon juice
• 1 Organic Orange
• a handful basil leaves (5 g)
• 30 g Pomegranate seeds (2 tbsp)

Instructions

1. 1.

   Rinse the meat, pat dry, and season with salt, pepper, and curry. Chop apricots and dates into small pieces. Peel and finely dice onion and garlic. Heat oil in a pan. Sauté onion and garlic for 4 minutes over medium heat.

2. 2.

   Add apricots and dates and cook together for 3 minutes. Add risoni, broth, and 250 ml water; season with cinnamon stick, salt, pepper, 1 tsp sugar, and lemon juice. Bring to a boil, then transfer the mixture to a baking dish.

3. 3.

   Place chicken breast fillets on top of the pasta and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 30–40 minutes.

4. 4.

   Meanwhile, peel the orange so that all white pith is removed; cut fruit segments between the membranes, catching the juice. Wash and pat basil dry.

5. 5.

   Remove the chicken pasta bake from the oven and garnish with pomegranate seeds, orange slices, and basil leaves.