Oriental chicken with pistachio rice

Name: Oriental chicken with pistachio rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 150 g dried mango slices; 1 chili pepper; 100 g dried dates; 1 TEASPOON Cinnamon; 4 Chicken fillets without skin and bone (à approx. 150 g); 200 g Long grain rice; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g frozen princess beans; 50 g Pistachio kernels; 7-10 Tbsp Oil; 7-10 Tbsp wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
150 g dried mango slices
1 chili pepper
100 g dried dates
1 TEASPOON Cinnamon
4 Chicken fillets without skin and bone (à approx. 150 g)
200 g Long grain rice
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g frozen princess beans
50 g Pistachio kernels
7-10 Tbsp Oil
7-10 Tbsp wooden skewers

Directions

1
Peel onion and garlic. Coarsely dice onion and mango slices, except for 4 to garnish. Chop garlic finely. Cut the chilli lengthwise, scrape out the seeds and finely chop the pod.
2
Cut the dates lengthwise, remove the stone and dice the fruit roughly. Puree onion, garlic, mango, dates, chilli and cinnamon in the universal chopper. Wash the chicken fillets, dab dry.
3
Cut a pocket lengthwise into each fillet. Fill pockets with fruit puree and pin them with wooden skewers. Put rice in 600 ml boiling salted water, cover and let it swell for 20 minutes. In the meantime heat oil in a pan.
4
Fry the chicken fillets on each side for 5 minutes until golden brown. Season with salt and pepper. Cook the beans in 100 ml boiling salted water for 4-5 minutes. Coarsely chop the pistachios. Drain rice, rinse briefly and mix with pistachios.
5
Fill rice into oiled moulds, press firmly and turn out onto plates. Cut chicken filets into slices and arrange on plates with the beans. Cut out small stars from the remaining mango slices.
6
Garnish with chilli and mango stars.