1 onion
2 carrots
1 tbsp cinnamon oil (or 1/4 tsp ground cinnamon)
1 tbsp turmeric oil (or 1/2 tsp dried turmeric)
600 g chicken breast
1–2 tbsp soy sauce
200 g basmati rice
400 ml chicken stock
Preheat the oven to 220°C, using top and bottom heat or the fan setting. Finely chop the onion and carrots. Put the cinnamon and turmeric oils in a frying pan, add the vegetables and pour in one small coffee cup of water.
Heat everything and cover when the water boils. Cook over medium heat with the lid on until the liquid evaporates, about 5 minutes. This avoids frying the vegetables.
Meanwhile, cut the chicken breast into strips and marinate in the soy sauce. For more tender chicken, leave it to marinate longer, even overnight.
Add the chicken to the pan with the vegetables and cook for 2–3 minutes.
Rinse the rice well and place in a 20 × 30 cm baking dish or a round dish 26–30 cm in diameter. Add the chicken and vegetables and pour over the hot chicken stock.
Cover the dish with foil and place in the lower part of the hot oven. Bake for 35–40 minutes, then serve.
Tip: if cinnamon or turmeric oil is unavailable, use sunflower oil and add ground cinnamon and dried turmeric in the quantities listed in the ingredients.
Boiled eggs served with a creamy dried porcini fricassee…
by Иван Звездев 
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