Herb rice pilaf with chicken and almonds

Ingredients

For 1 serving

• Basmati rice65 g
• Chicken breast130 g
• Onion40 g
• Chicken broth150 ml
• Almonds10 g
• Raisins10 g
• Parsley5 g
• Cinnamonto taste
• Extra virgin olive oil8 g
• Saltto taste

Contains: nuts, celery, sulphites,

Method

1. Heat a conventional oven to 180 °C and bring the chicken stock to the boil.
2. Finely chop the onion and cut the chicken breast into cubes of about 2 cm; rinse the basmati rice until the water runs clear and drain it. Soak the raisins in warm water for 10 minutes and squeeze them dry.
3. Heat the olive oil in an ovenproof casserole over medium heat; fry the onion for 3–4 minutes until translucent, then add the salted chicken and brown it for 4–5 minutes, until golden.
4. Add the rice and cinnamon and toast for 1 minute, stirring, until the grains look glossy.
5. Pour in the boiling stock, add the raisins and a pinch of salt, cover with the lid and bake at 180 °C for 18 minutes, until the stock is absorbed and the rice is tender.
6. Meanwhile toast the almonds, flaked or roughly chopped, in a dry small pan over medium heat for 2–3 minutes, until golden, and chop the parsley.
7. Fluff the rice with a fork and finish with the almonds and parsley.