Chicken filet with saffron quinces

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onions. Chop the hazelnuts coarsely. Heat 1 tablespoon of oil in a pot. Roast the nuts for about 5 minutes while stirring. After about 3 minutes add half onion cubes. Add rice and 400 ml salt water. Bring to the boil and steam at reduced heat in a closed pot for about 20 minutes

2. 2

   Wash the quinces, quarter them, remove the core. Cut the quinces into slices. Heat 2 tablespoons of oil in a frying pan. Fry the quinces for about 10 minutes. Dust with saffron after about 5 minutes

3. 3

   Wash the chicken fillets, dab dry and quarter the fillets crosswise. Remove quinces from the pan, rinse pan, wipe dry and heat 2 tbsp. oil in the pan

4. 4

   Fry the chicken fillets for about 5 minutes while turning. Cut plums in half. Add tomato paste, remaining onion cubes, plums and 1/8 litre water. Bring to the boil and braise for 10-15 minutes. Season to taste with salt and pepper. Drain rice and keep warm

5. 5

   Add quinces to the chicken and braise for another 10 minutes. Arrange rice and chicken quince pan

Nutrition Facts

KCAL
760 kcal

CARBS
73 g

FATS
31 g

PROTEINS
43 g