Chicken Breast in orange juice (cuisine mediterranéen)

150 grams whole unskin almond
3 shallots
1 white onion
20 grams butter
3 tablespoon olive oil
3 tablespoon dried raisins
250 grams white jasmine  rice 
2 glasses or more of chicken bouillon or fond of chicken
    (to obtain 2 glasses water of bouillon, dissolve 1/2 or 1 chicken bouillon in 2-3 glasses of water)
1 dose of safran or replace it with 1.5 teaspoon of curcuma powder or fresh curcuma
4 organic oranges
4 unskin chicken breast (blanc de poulet or filet of chicken)
1.5 to 2 tablespoon of brown sugar (cassonade or central)
Black pepper and salt to taste

Directions:

Crushes unskin almond  into granules. Peel the shallots and onions, slice
finely.

Put half of oil and half of butter in the pan, warm slowly. Drop half of the shallots and onions in the pan, mix and let it sauteed a minute just  to obtain shinny color but not brown.

Add rice and let it cook for 2 minutes, then, add dried raisnins, safran or curcuma. Drop the 2 glasses of bouillon.  Mix it all together. Let it cook uncover ,until more than half of the liquid evaporated.Then cover the pan, let it zimmer very slowly until all the liquid is gone and the rice is cook.

cut the chicken breast to 3 parts, put salt and press it to induce the salt in the meat. In another pan, warm the rest of the oil and cook the meat, for about 4-5 minutes each side. Then, wrap  in an aluminium sheet. Set aside.

In same pan where you cook your chicken, drop the rest of butter, warm it slowly and cook the rest of shallots.
Scrape the peel of oranges and remove the juice. Add the scrape peel and juice in the pan. Add sugar, salt and black pepper to taste.Let it zimmer for few minutes to reduce the juice to half . Add the chicken  in the sauce.
Drop everything to the cook rice and mix it all together.