Creole-Style Chicken with Curry Rice

Ingredients

• 1 chicken
• 1 kg tomatoes (or 800 g diced canned tomatoes)
• 250 g Sugar snap peas
• 3 Garlic cloves
• Salt
• black pepper (freshly ground)
• 3 tbsp vegetable oil
• 0.5 tsp ground cumin
• 1 tbsp curry powder
• 200 ml chicken broth
• 300 g long-grain rice
• 20 g butter
• 1 pinch saffron
• 125 ml chicken broth
• pink peppercorns

Instructions

1. 1.

   Wash the chicken, pat dry and cut into 8 pieces. Score the tomatoes crosswise, blanch briefly, shock in ice water, peel, quarter and seed. Wash and trim the sugar snap peas and let drain well. Peel and finely chop the garlic cloves.

2. 2.

   Rub the chicken pieces with salt and pepper, sear in hot oil until browned, then sprinkle cumin and curry powder over them. Stir in the garlic and deglaze with broth. Add the tomatoes, cover and simmer gently for about 30 minutes; add more broth if needed.

3. 3.

   Cook the rice according to package instructions.

4. 4.

   Add the sugar snap peas to the chicken and cook for another ~10 minutes until tender. Season with salt and pepper.

5. 5.

   For the rice, melt butter in a pan, sauté saffron, then deglaze with broth. Add one-third of the cooked rice and stir well. Transfer the remaining rice to a bowl, pour the saffron rice over it, and sprinkle pink peppercorns on top. Serve alongside the chicken.