Chicken and Rice Casserole with Tomatoes, Almonds and Raisins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 Chicken breasts
- 80 grams toasted almonds
- 4 Tbsps raisins
- 2 Tbsps hot Curry powder
- 4 Tbsps lemon juice
- 3 Tbsps olive oil
- 1 finely chopped garlic clove
- salt
- fresh cracked peppers
- 300 grams Long grain rice (such as basmati rice, cooked)
- butter
- 3 ripe Tomatoes
Preparation steps
Preheat convection oven to 180°C (approximately 350°F). Blanch tomatoes, peel, halve, remove seeds and cut into small pieces. Cut the almonds into slivers with a sharp knife. Soak raisins in hot water.
Rinse chicken breast fillets, pat dry and cut into small pieces. Mix 2 tablespoons oil, garlic, lemon juice, 1 tablespoon curry powder and salt and pepper to taste. Marinate chicken for about 15 minutes.
Heat 1 tablespoon oil in a pan and cook the meat over medium heat until golden brown on all sides. Mix the rice in a bowl with the chicken, almonds, drained raisins and tomatoes. Season with salt, pepper and 1-2 tablespoons curry powder and mix well.
Grease a baking dish with butter and pour in the rice mixture. Cover with 5-6 pats of butter and bake for 25 minutes. Serve hot.
