Spicy chicken fillet with rice, Maghreb style
4 servings
40 minutes
Spicy chicken fillet with Maghreb-style rice is a culinary journey into the heart of Arab cuisine. This recipe is infused with the aromas of turmeric, cumin, and curry, creating a rich Eastern flavor. Basmati rice soaked in vegetable broth and topped with almond flakes gains a nutty tenderness and lightness. Chicken fillet sautéed in butter and baked to a golden crust becomes juicy and tender, perfectly complementing the fragrant rice. The dish's origins lie in Maghreb culinary tradition where spices play a key role. It suits both cozy family dinners and festive gatherings, filling the home with warmth and Eastern charm. Topped with fresh herbs, this spicy duet offers a balance between the richness of spices and the tenderness of textures.
1
Chop the onion finely, sauté in oil, add cumin, turmeric, curry, garlic, and rice.
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
- Caraway: 1 teaspoon
- Turmeric: 1 teaspoon
- Curry powder: 1 teaspoon
- Garlic: 3 cloves
- Basmati rice: 250 g
2
Fry the ingredients, stirring, for 7 minutes.
3
Then pour in the broth and simmer on low heat for 20 minutes, after which remove the garlic from the pot and sprinkle the rice with almonds.
- Vegetable broth: 500 ml
- Flaked almonds: 50 g
- Garlic: 3 cloves
4
Season the chicken breasts with salt and pepper to taste, lightly brown in butter, then place in a dish and put in a preheated oven at 180 degrees for 10 minutes.
- Chicken breast fillet: 4 pieces
- Sea salt: pinch
- Butter: 2 tablespoons
5
Serve the chicken with hot rice, sprinkling each portion with chopped greens.
- Basmati rice: 250 g
- Fresh herbs: 1 bunch
