Chicken with gingerbread, rice and sprouts from nienke huntersma

Cut the chicken bolts between the leg and pork chop into 2 pieces. Slide the skin of the chicken aside and sprinkle the meat with biscuits, chilli powder and salt. Slide the sheet back. Heat the olive oil in a frying pan and fry the chicken pieces around brown. Add a cup of water, reduce the heat and roast the chicken covered for about 15 minutes. Preheat the oven to 180 ° C.

Heat 25 g butter in a pan and gently fry the onion for 2 minutes. Stir in the rice, 1 bouillon tablet and 550 ml of water and cook the rice gently over a low heat. Stir in the walnuts and the walnuts oil and let the rice covered.

Boil the sprouts in a layer of water with 15 g butter and 2 bouillon tablets al dente in approx. 15-20 minutes. Heat 25 g butter in a pan and fry the sprouts with some nutmeg for about 5 minutes.

Cut the figs into slices, keep 4 nice slices separately for the garnish.

Place the chicken in a roasting pan and let the chicken cook in the oven for about 20 minutes.

Stir in the casseroles in the frying pan. Add the balsamic vinegar and figs and boil for 5 minutes. Rub the sauce through a sieve. Beat the sauce with the hand blender and season with salt and pepper.

Keep a few sprouts apart and puree the rest with the hand blender.

Scoop, possibly with the help of a serving ring, a mountain of rice and sprouts on four plates. Place the pieces of chicken next to it and spoon the fig sauce over it. Garnish with the reserved sprouts and slices of fig. Serve the rest separately.