One pot chicken and saffron rice
Created by Marramamba on April 25, 2023
- Servings: 4
- Prep Time: 30m
- Cook Time: 45m
- Recipe #40551
Ingredients
- Pinch of saffron
- 3 tablespoons warm water
- 1 cup basmati rice
- 1 tablespoon plus 1 teaspoon olive oil divided
- 4 chicken thighs, bone in, skin on
- 2 tablespoons of butter
- 1 yellow onion, peeled and diced
- 4 cloves garlic,minced
- 1 tablespoon fig jam
- 1 teaspoon crushed red pepper
- 2 cups water or vegetable stock
- Salt and pepper to taste
- Lemon zest, garnish
How to Make
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Saffron and rice
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Step 1: Crush the saffron into a small bowl. Pour the 3 tablespoons of water over and set aside
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Step 2: Rinse rice and set aside
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Fry the chicken
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Step 3: Heat one tablespoon oil in large pot over medium high heat
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Step 4: Fry skin side down for 5-6 minutes
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Step 5: Flip and cook 5 minutes more
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Step 6: Put on a plate, set aside
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The Rice
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Step 7: Turn heat down to medium, add butter to the chicken fat. Add onions and cook 6 minutes until softened
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Step 8: Cook garlic for 1 minute, add fig jam and crushed peppers
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Step 9: Add rice to the pot and toss to coat. cook until it starts to toast
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Step 10: Season
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Cook chicken and rice
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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.
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Step 12: Scatter zest of one lemon over top and serve
Nutritional Facts
- 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