Rice with Chicken

Ingredients

• 100 g dried unsulfured apricots
• 400 g parboiled rice
• 4 tbsp Lemon juice
• Salt
• 300 g chicken breast fillet
• 800 ml chicken broth
• 1 onion
• 1 Carrot
• 5 tbsp sunflower oil
• 30 g blanched almond kernels
• Pepper (freshly ground)
• a pinch of ground allspice
• 1 stick cinnamon
• 20 g butter

Instructions

1. 1.

   Soak the apricots in lukewarm water for 3 hours, then drain and halve them. Place the rice in a bowl, add 2 tbsp lemon juice and 1 tsp salt, cover with warm water and let soak for 20 minutes. Rinse the chicken breast fillets under cold water.

2. 2.

   Add the soaked rice to boiling chicken broth and simmer on low heat for about 15 minutes until cooked. Let the broth cool slightly. Peel the onion and carrot; dice the onion and cut the carrot into sticks. Rinse the rice in a sieve with fresh water and drain.

3. 3.

   Slice the chicken breast into strips roughly 3 cm long. Heat the oil in a large pot over high heat, fry the almonds until golden yellow. Add the onions and carrots, stir, and cook for about 1 minute on medium heat. Add the chicken and rice, pour in the broth, season with salt, pepper, allspice, and add the cinnamon stick.

4. 4.

   Bring everything to a boil, cover, and simmer over low heat for about 20 minutes until the rice has absorbed all liquid. Stir in the apricots five minutes before the end of cooking. Finish with butter if desired. Let rest uncovered for 5-10 minutes, then serve in bowls.