Braised chicken fillet in chilli-crème-fraîche

Name: Braised chicken fillet in chilli-crème-fraîche
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 large chicken fillets (approx. 750 g); 7-10 Tbsp Salt; 1/2 Pot of fresh coriander; 100 g Fresh cream; 200 ml Thai chili sauce; 200 g Basmati rice; 200 g Spring onions

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 large chicken fillets (approx. 750 g)
7-10 Tbsp Salt
1/2 Pot of fresh coriander
100 g Fresh cream
200 ml Thai chili sauce
200 g Basmati rice
200 g Spring onions

Directions

1
Wash the chicken fillets, dab dry and salt. Place the fillets in an ovenproof dish. Wash the coriander, dab dry and pluck off the leaves, except for a little garnish. Sprinkle the leaves on the chicken fillets.
2
Mix crème-fraîche and chilli sauce, spread on the chicken fillets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Prepare rice in boiling salted water according to package instructions.
3
Clean and wash spring onions and cut into fine rings. After about 10 minutes, stir the spring onions, except for 1 tablespoon, into the rice and add to the cooking time. Sprinkle remaining spring onions and coriander leaves on the finished chicken fillets and serve.