Rice Skillet with Chicken, Dates and Zucchini

Ingredients

• 400 g chicken breast fillet
• 5 tbsp sesame oil
• 1 tsp curry powder
• 1 tbsp honey
• Salt
• Pepper
• 250 g Whole grain long-grain rice
• 1 onion
• 1 Garlic clove
• 2 Zucchini
• 1 red chili pepper
• 80 g pitted dried dates
• 35 g whole almond kernels
• 1 tbsp Lemon Juice
• 0.25 tsp ground cumin
• 0.25 tsp ground coriander
• 5 g chives (0.25 bunch)

Instructions

1. 1.

   Rinse chicken under cold water, pat dry and cut into strips. In a bowl mix with 3 tbsp oil, curry powder, honey, salt and pepper; cover and refrigerate for about 30 minutes.

2. 2.

   Meanwhile cook rice in boiling salted water according to package instructions; drain if necessary.

3. 3.

   Peel onion and garlic and finely dice. Trim zucchini, wash, halve lengthwise and slice into ribbons. Peel chili, deseed and chop finely. Dice dates into small cubes.

4. 4.

   Heat remaining oil in a pan over high heat. Cook chicken strips for about 2 minutes until browned; remove from pan. Add onion, garlic, chili and zucchini to the pan and sauté over medium heat for 4–5 minutes. Stir in rice, chicken, dates and almonds; season with lemon juice, cumin, coriander, salt and pepper. Toss in chopped chives before serving.