Chicken Breasts with Raisin Rice

For the chicken breasts, remove the seeds from the chili pepper and chop finely. Mix crème fraîche, curry, chili, honey and salt and marinate the chicken breasts with it. Cover and let marinate in the refrigerator for 30 minutes.

For the raisin rice, cut the spring onions into fine rings. Heat the butter in a saucepan and sauté the onion rings until golden. Add rice and stir through until coated with butter. Pour in chicken soup and season with saffron. Just before the end of cooking, stir in the coconut milk and raisins and finish cooking the rice. Season to taste.

Dust the chicken breasts with flour. Heat the sesame oil in an ovenproof pan and sear the chicken breasts on both sides. Finish frying in the preheated oven at 180 °C.

Serve the chicken breasts with the raisin rice.

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