Chicken-rice casserole

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel garlic and ginger and dice finely. Peel onions and cut into fine strips. Wash the meat, dab dry and dice. Heat oil in a casserole dish. Bring meat to the boil in 2-3 portions until the spaetzle rise. Remove the spaetzle with a skimmer and rinse briefly in a sieve under cold water. Drain and keep warm. Prepare rice in boiling salted water according to the instructions on the packet. Cut broccoli into florets, clean and wash. Cook in approx. 600 ml salt water for approx. 4 minutes until firm to the bite. Meanwhile wash the meat, dab dry and cut into strips.

2. 2

   Drain the broccoli, collecting about 500 ml of vegetable water. Quench broccoli under cold water. Drain rice. Heat oil in a pan. Fry the meat for about 4 minutes, turning it over and taking it out.

3. 3

   Drain the apricots in a sieve, collecting the juice (approx. 170 ml). Melt 40 g butter in a saucepan, dust with flour and sauté briefly. Add vegetable water and apricot juice while stirring.

4. 4

   Bring to the boil, simmer for 2-3 minutes. Season to taste with salt, pepper and curry. Stir in cream. Layer rice, meat and apricots in small moulds (approx. 14 x 14 cm). Pour sauce over them. Sprinkle with breadcrumbs and flaked almonds.

5. 5

   Spread 35 g butter in flakes over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 6 minutes.

Nutrition Facts

KCAL
750 kcal

CARBS
73 g

FATS
31 g

PROTEINS
43 g