Chicken with fennel, eggplant, and turmeric-scented rice

Step 1/6

• 175 g rice
• salt

• pot

Add rice to a pot with two times the amount of salted water and bring to a boil. Reduce heat and let simmer for approx. 15 min. or until the rice is still firm to the bite and not quite done.

Step 2/6

• 1½ bulbs fennel
• ½ eggplant
• 2 button mushrooms
• ½ tomato
• 1½ cloves garlic
• ½ sprig thyme

• cutting board
• knife

Halve, core, and slice fennel. Dice eggplant, button mushrooms, and tomato. Finely chop garlic and thyme.

Step 3/6

• 50 ml water

• frying pan (with lid)
• bowl (large)

Add fennel and water to a large frying pan, cover with a lid and steam until the fennel is softened. Remove fennel from the pan and transfer to a large bowl.

Step 4/6

• 25 ml soy sauce
• salt
• pepper
• vegetable oil (for frying)

Heat oil in the frying pan and fry eggplant, mushrooms, and garlic until browned. Remove vegetables from the frying pan and add to the bowl with the fennel. Add diced tomato and soy sauce to the bowl and season with salt, pepper, and thyme. Stir to combine and set aside.

Step 5/6

• 75 ml heavy cream
• 37½ g Parmesan cheese
• ⅛ tsp ground turmeric

• frying pan

Add cooked rice, heavy cream, Parmesan cheese, and ground turmeric to a separate frying pan and stir to combine until the rice turns lightly yellow. Let simmer for approx. 5 min. while stirring regularly.

Step 6/6

• 1 chicken breasts
• pepper
• vegetable oil (for frying)

• cutting board
• knife

Cut chicken breast into strips and season with pepper. Heat oil in a frying pan and fry chicken breast. Add vegetables from the bowl and keep frying for approx. 5 min. Serve turmeric rice with vegetables and chicken breast. Enjoy!

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