Indian Shredded Chicken with Hazelnut Pilaf

Lightly roast hazelnuts in a frying pan without fat. Remove seeds from peppers and chili and dice finely. Cut spring leek into fine rolls. In a saucepan with butter, sauté shallot cubes until translucent. Add 2 spsp cloves, cinnamon, cardamom, turmeric and pepper each and douse with vegetable soup. Add the long grain rice and cook for about 20 minutes in the clear soup. Finally stir in the roasted hazelnuts and season the long grain rice with salt and pepper. Cut the chicken breasts, season with salt and pepper and fry them in a frying pan with olive oil. Now remove and keep warm. In the frying pan, sauté the diced onions with paprika and chili, add garlic and roast lightly. Add honey and caramelize it. Extinguish with vinegar and add 2 spsp each cardamom, cinnamon and new spice. Add spring leek and meat and toss well. Serve with hazelnut rice.

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