Chicken and Rice with Cherry, Shirin Polo

ShiTayib AICuisinier

Ingrédients

• Chicken breast, skinless and boneless
  1 kilogram
• Almonds, peeled and sliced thinly
  50 grams
• Pistachios, sliced thinly
  50 grams
• Orange peel, sliced thinly
  100 grams
• Onion, finely chopped
  2 pieces
• Carrots, cut into thin sticks
  3 pieces
• Sucre
  250 grams
• Beurre
  4 tablespoons
• Huile Végétale
  5 tablespoons
• Safran
  0.5 teaspoon
• Sel
  0
• Épices
  0
• Long-grain rice, soaked in warm water for two hours and then drained
  500 grams
• Huile Végétale
  6 tablespoons
• Sel
  1 tablespoon

Mesures

1. 1

   Heat two tablespoons of vegetable oil in a frying pan and sauté the onion until it softens, then add the chicken and fry until it starts to change color on all sides.

   Matériel requis:

   Poêle à frire

   5 minutes
2. 2

   Pour a cup of water over the chicken and onion, sprinkle with salt and spices, then let the pot simmer on medium heat for 20 minutes.

   Matériel requis:

   Marmite

   20 minutes
3. 3

   Add more water if necessary, so that about half a cup of broth remains after the chicken is cooked, then remove the pot from the heat and set aside.

   5 minutes
4. 4

   Set aside 3 tablespoons of sugar for later use, dissolve the remaining amount in a cup of water and place over medium heat until it boils.

   5 minutes
5. 5

   Pour half a cup of chicken broth over the water and sugar, then add saffron and 3 tablespoons of vegetable oil. Stir the ingredients and set aside.

   5 minutes
6. 6

   Place the orange peels in a pot and submerge them in water, then let them boil. After that, remove from heat and rinse with cold water, then drain and set aside.

   Matériel requis:

   Marmite

   5 minutes
7. 7

   Melt two tablespoons of butter in a frying pan, then add the carrots and sauté until tender.

   Matériel requis:

   Poêle à frire

   5 minutes
8. 8

   Return the orange peel to the pot and add the sautéed carrots along with the 3 tablespoons of sugar we set aside. Submerge the ingredients in water and let simmer for a few minutes. Then drain and set aside.

   5 minutes
9. 9

   To prepare the rice, pour a cup of water into a pot and bring to a boil. Then add the rice and salt, and boil.

   Matériel requis:

   Marmite

   5 minutes
10. 10

    When the rice is tender, about 15 minutes later, drain it and rinse with warm water.

    15 minutes
11. 11

    Pour 3 tablespoons of vegetable oil into the pot, divide the rice into 3 portions, place the first layer in the pot, then pour the chicken and onion mixture over it and cover with the second portion of rice.

    Matériel requis:

    Marmite

    5 minutes
12. 12

    Spread half of the orange peel, carrots, almonds, and pistachios over the rice, cover with the remaining rice, and pour the chicken broth and sugar over it. Cover the pot and let it simmer on low heat for 30 minutes.

    30 minutes
13. 13

    When the dish is cooked, invert the pot onto a serving plate. The rice should appear golden and in the shape of the pot.

    5 minutes
14. 14

    Garnish the dish with the remaining orange peel, carrots, pistachios, and almonds, and serve hot.

    5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Sucrepour 100g

Énergie387 kcal

Glucides100 g

Sucres totaux100 g

Beurrepour 100g

Énergie717 kcal

Protéines0.85 g

Lipides totaux81 g

Glucides0.1 g

Sucres totaux0.1 g

Huile Végétalepour 100g

Énergie884 kcal

Lipides totaux100 g

Safranpour 100g

Énergie300 kcal

Protéines10 g

Lipides totaux5 g

Glucides60 g

Fibres alimentaires20 g

Sucres totaux2 g

Selpour 100g

Cendres100 g

Épicespour 100g

Énergie350 kcal

Protéines10 g

Lipides totaux15 g

Glucides60 g

Fibres alimentaires25 g

Huile Végétalepour 100g

Énergie884 kcal

Lipides totaux100 g

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques