Chicken with Saffron Rice and Braised Celery
with saffron rice and celery
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
330
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 330 kcal | (16 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 54 g | (36 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken fillet
- 2 Tbsps clarified butter
- salt
- freshly ground pepper
- sharp Curry powder
- 200 grams Basmati rice
- 1 pkg Saffron
- 1 Celery
- 100 milliliters Vegetable broth
- 4 Tbsps Mango chutney (jarred)
Preparation steps
1.
Rinse the chicken and pat dry. Heat 1 tablespoon butter in a pan, add the chicken, season with salt, pepper and curry powder and cook over low heat turning the chicken over as it cooks until cooked through, about 15 minutes.
2.
Cook the rice along with the saffron according to package directions.
3.
Rinse the celery and cut into pieces. Heat the remaining butter in a saucepan, add the celery and sauté briefly. Stir in the broth, cover and simmer over low heat until the celery is tender, about 10 minutes.
4.
Remove the chicken from the pan and keep warm. Add the mango chutney to the pan and heat briefly. Arrange the chicken on plates with the rice, celery and mango chutney.
