Chicken breast in fruity cranberry sauce

Ingredients

  • 1 × Onion
  • 1 × Garlic Clove
  • 10g Parsley
  • 10g Rosemary
  • 150g Jasmine Rice
  • 250g Chicken Breast
  • 2g Madras Curry Powder
  • 20g Dried Cranberries
  • 25g Apricot Chutney
  • 1 × Courgette
  • 100g Joghurt
  • 4g Chicken Stock
  • 20g Butter

Method

  1. Heat plenty of water in the kettle. Preheat the oven to 220 ° C top / bottom heat (200 ° C convection). Add 300ml salted water to a saucepan for the rice.

  2. Cut the ends of the courgette and cut the courgette into 0.5 cm thin slices. Roughly chop the cranberries. Peel and chop onion and garlic. Pluck the rosemary needles and parsley leaves and chop separately.

  3. Prepare a chicken broth with the chicken stock and 250 ml of hot water. Add the chopped cranberries, apricot jam and curry to the broth.

  4. Spread the courgette slices on a baking sheet lined with baking paper (leave a little space for the chicken). With 1 tbsp oil, salt and pepper.

  5. Bring the salted water to a boil. Rinse the rice in a sieve with cold water until it runs through it clearly and add to the water. Cook covered for approx. 10 minutes. Then take it off the stove and let it soak for another 10 minutes.

  6. Put the courgette in the oven and bake for about 15 minutes, until the courgette is soft.

  7. In a large pan 1 tbsp of oil, fry the chicken breast in it for approx. 3 minutes on each side. Then place the chicken breast on the baking sheet, season with salt and pepper and cook in the oven for approx. 10 minutes until it is no longer pink.

  8. In the same pan, add butter, rosemary needles, onion and garlic and sauté for 4 - 5 minutes. Then deglaze with the chicken & cranberry broth. Increase the heat and let the sauce simmer for 4 - 5 minutes, until the sauce has thickened a little. Season to taste with salt and pepper. Also season the cream yoghurt with a little salt and pepper.

  9. After the soaking time, loosen the rice with a fork and distribute on plates. Serve with the chicken breast and courgette slices, drizzle with the cranberry sauce, sprinkle with the chopped parsley and enjoy with a dollop of yogurt.