One pot chicken and saffron rice
"This has been described as a blank canvas. Omit the saffron and use turmeric or use garam masala adding it to the butter before the rice."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (392.7 g)
- Calories 518.7
- Total Fat - 36.2 g
- Saturated Fat - 11.3 g
- Cholesterol - 161.3 mg
- Sodium - 429.5 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 1.3 g
- Sugars - 1.9 g
- Protein - 26.8 g
- Calcium - 52.6 mg
- Iron - 1.8 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Saffron and rice
Step 1
Crush the saffron into a small bowl. Pour the 3 tablespoons of water over and set aside
Step 2
Rinse rice and set aside
Fry the chicken
Step 3
Heat one tablespoon oil in large pot over medium high heat
Step 4
Fry skin side down for 5-6 minutes
Step 5
Flip and cook 5 minutes more
Step 6
Put on a plate, set aside
The Rice
Step 7
Turn heat down to medium, add butter to the chicken fat. Add onions and cook 6 minutes until softened
Step 8
Cook garlic for 1 minute, add fig jam and crushed peppers
Step 9
Add rice to the pot and toss to coat. cook until it starts to toast
Step 10
Season
Cook chicken and rice
Step 11
Pour in water and bring to a boil.Stir and reduce heat to low. Pour the saffron water in and lay chicken on top. Cover and simmer 30 minutes until rice is done and chicken is cooked ;et stand 10 minutes.
Step 12
Scatter zest of one lemon over top and serve
Tips
No special items needed.
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