Chicken with fennel, eggplant, and turmeric-scented rice

Chicken with fennel, eggplant, and turmeric-scented rice

Based on 16 ratings
Sophie

Sophie

Community member

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1
chicken breasts
bulbs
fennel
½
eggplant
tsp
ground turmeric
175 g
rice
2
button mushrooms
½
tomato
cloves
garlic
½ sprig
thyme
50 ml
water
25 ml
soy sauce
75 ml
heavy cream
37½ g
Parmesan cheese
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

pot, 2 cutting boards, 2 knives, frying pan (with lid), bowl (large), frying pan

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How-To Videos

how-to-cut-tomatoes

How to cut tomatoes

how-to-prepare-fennel

How to prepare fennel

Nutrition per serving

Cal490
Fat26 g
Protein37 g
Carb28 g
  • Step 1/7

    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.
    • 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 2/7

    Halve, core, and slice fennel. Dice eggplant, button mushrooms, and tomato. Finely chop garlic and thyme.
    • bulbs fennel
    • ½ eggplant
    • 2 button mushrooms
    • ½ tomato
    • 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 3/7

    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.
    • 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 4/7

    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.
    • 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 5/7

    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.
    • 75 ml heavy cream
    • 37½ g Parmesan cheese
    • 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 6/7

    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!
    • 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!

  • Step 7/7

    Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.com and send us your recipe.

    Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.com and send us your recipe.

  • Enjoy your meal!

    Chicken with fennel, eggplant, and turmeric-scented rice

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