Quince-pilaw with chicken filet

Name: Quince-pilaw with chicken filet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 3 TABLESPOONS Hazelnut kernels; 4 (approx. 1 kg) Quinces; 100 g Prunes; 4 (approx. 600 g) Chicken filets; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 200 g Basmati rice; 1 TEASPOON Tomato paste; 1 TEASPOON Vegetable broth (instant); 1 little box ground saffron

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
3 TABLESPOONS Hazelnut kernels
4 (approx. 1 kg) Quinces
100 g Prunes
4 (approx. 600 g) Chicken filets
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
200 g Basmati rice
1 TEASPOON Tomato paste
1 TEASPOON Vegetable broth (instant)
1 little box ground saffron

Directions

1
Onions peel, finely dice. Chop hazelnuts coarsely. Prepare quinces. Then quarter them with skin, remove seeds and cut into slices. Cut plums in half.
2
Wash the meat, dab dry and cut into cubes. Heat oil in a casserole dish. Fry the meat in it all around for about 5 minutes. Season with salt and pepper. Take out. Stir-fry quinces, plums, nuts and onions in the cooking fat for about 5 minutes.
3
Add the rice and fry briefly. Stir in tomato paste and sauté briefly. Dissolve broth and saffron in 1⁄2 l water. Pour into the rice, bring to the boil, cover and simmer at low heat for about 20 minutes.
4
Add the chicken again and heat up briefly. Season to taste with salt and pepper.