Pilaf Stew

1. finely dice the onions. Heat oil in a wide saucepan or roaster. Fry onions, garam cardamom, chili flakes, masala and saffron for about 2 min. Stir in long grain rice, add stock and season lightly with salt. Season chicken breasts with salt and add. Cook in a closed pot at low temperature for 16-18 min.

In the meantime, cut the dates in half and remove the seeds. Rinse chickpeas in a colander until cooled and drain. Roast almond kernels in a frying pan, then chop coarsely. From the coconut, remove the brown coconut skin from the shell and coarsely grate the flesh.

Roughly chop mint leaves.

3. remove chicken from cooking pot. Heat dates and chickpeas in the stew. Season generously with salt and freshly ground pepper.

Cut chicken meat into thin slices and add to stew form. Arrange stew in plates. Sprinkle with almond kernels and coconut flakes and bring to table with 1 tbsp of each mango chutney.

Dates: Spoiled by the sun

The plum-sized and shiny brown fruits of the date palm not only taste good straight from the hand, in fruit salads, wrapped in bacon and baked, they also lend a fruity sweetness to savory dishes, exceptionally oriental ones such as pilaf stew. Because fresh dates spoil quickly, they are usually offered dried. Dried dates are sweeter than fresh ones, contain B vitamins, vitamin D and are easily digestible.

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