Chicken And Vegetables In Saffron Broth Recipes

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CHICKEN & VEGETABLE TAGINE



Chicken & Vegetable Tagine image

I noticed that most of the tagines listed on this site are for chicken with lemon & olives or for chicken with prunes or apricots. I am trying to remedy this by posting a little more variety.

Provided by FDADELKARIM

Categories     Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 26

1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon ground turmeric
2 tablespoons olive oil
1 lemon, juice and zest of, grated
1 teaspoon harissa
3/4 cup chicken broth
1 pinch saffron strand
3 tablespoons olive oil
1 large onion, chopped
2 -3 lbs skinless chicken leg quarters (cut in half)
1/2 cup water
2 medium zucchini, cut into chunks
2 yellow squash, cut into chunks
3 medium plum tomatoes, quartered
1/4 cup black olives, pitted
salt
black pepper
1/4 cup whole almond
2 tablespoons fresh flat-leaf parsley, chopped, to garnish
1 lemon, quartered, for garnish

Steps:

  • Combine the ingredients for the marinade then add in the spice mixture. Pour over the chicken to coat. Cover with plastic wrap and refrigerate for at least 1 hour (up to 3 hours).
  • Warm the chicken broth then add the saffron strands, allow to steep while the chicken is marinading.
  • Heat 1 tablespoon olive oil over medium-low heat in a tagine. Saute the onion until golden, about 5 minutes. Pour in the chicken broth and saffron along with the water.
  • Place in the chicken and any marinade juices. Season with salt & pepper then cover with the lid. Cook on medium-low heat for 45 minutes.
  • Uncover and stir in the olives, zucchini, yellow squash and tomato quarters. Add another 1/2 cup of water if needed.
  • Reduce heat to low & recover. Cook until the vegetables are tender and the chicken is falling off the bone, about 45 minutes.
  • Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken.
  • Ladle the chicken, vegetables, & sauce over cooked couscous or rice. Sprinkle with the chopped parsley and serve with the lemon quarters as garnishment.

SUMMER VEGETABLES IN SAFFRON BROTH WITH RICOTTA AND TOASTED BAGUETTE



Summer Vegetables in Saffron Broth With Ricotta and Toasted Baguette image

Provided by Elaine Louie

Categories     dinner, soups and stews, main course

Time 35m

Yield 4 servings

Number Of Ingredients 21

1/4 cup extra virgin olive oil
12 whole peeled baby carrots, preferably with an inch of green tops left on
2 fennel bulbs, trimmed of green tops, quartered
2 shallots or 1 sweet onion, thinly sliced
8 scallions, roots trimmed, cut into thirds
8 fingerling potatoes, cut into thirds
1 cup fresh corn kernels
1 cup white wine
1 large pinch saffron
1 small pinch cayenne pepper
2 bay leaves
3 sprigs fresh thyme
1 cup haricots verts or green beans
1 cup fresh or frozen green peas
1 pint cherry tomatoes, each halved
3 tablespoons unsalted butter
3 sprigs tarragon
Salt
freshly ground black pepper
4 slices baguette, 1/2-inch thick
1/4 pound fresh ricotta

Steps:

  • For vegetables and broth: Place a 6-quart saucepan over high heat. When pan is hot, add olive oil, carrots, fennel, shallots or sweet onion, scallions, potatoes and corn. Reduce heat to medium-low. Sauté 2 minutes, then add 4 cups water, wine, saffron, cayenne, bay leaves and thyme.
  • Bring to a simmer and cook until carrots and potatoes are just tender, about 15 minutes. Add haricots verts or green beans, peas, tomatoes, butter and tarragon. Season to taste with salt and pepper. Remove and discard bay leaves and thyme sprigs. Simmer for another 5 minutes before serving, or remove from heat for up to 20 minutes, then reheat.
  • For baguette and ricotta: Grill or toast baguette slices, then spread each with ricotta.
  • To serve: Divide vegetables and broth equally among 4 bowls. Garnish each with a slice of baguette and ricotta.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 28 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 1818 milligrams, Sugar 24 grams, TransFat 0 grams

SIMMERED CHICKEN WITH ROOT VEGETABLES



Simmered Chicken with Root Vegetables image

A simplified version of poule au pot (chicken in a pot), this comforting dish showcases the first of the season's root vegetables. Here, the cooking liquid becomes a light broth for ladling over the chicken and the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1 whole 4-pound chicken
Kosher salt
2 bay leaves
1 teaspoon whole black peppercorns
1 medium quartered red onion
2 ribs celery, cut into thirds
9 ounces baby carrots
9 ounces baby turnips
1 pound small potatoes, such as Yukon Gold, red, or purple
Freshly ground black pepper
2 tablespoons fresh chopped dill

Steps:

  • Remove giblets from the chicken, and season generously with salt. Place in a large pot. Add bay leaves, peppercorns, onion, celery, carrots and turnips (with some of the greens left intact), and potatoes. Fill pot with water until ingredients are 1 inch below the surface, and bring water to a boil.
  • Reduce heat to low and simmer, skimming foam from the surface, until chicken is cooked through and the vegetables are tender, about 45 minutes. Season to taste with salt and pepper. Stir in dill.
  • Transfer chicken to a cutting board and let rest 5 minutes. Transfer vegetables to a large serving dish. Carve chicken and arrange with vegetables. Serve immediately, ladling broth over each serving.

Nutrition Facts : Calories 433 g, Cholesterol 127 g, Fat 14 g, Protein 42 g, Sodium 196 g

POACHED CHICKEN WITH VEGETABLES, CORIANDER AND SAFFRON COUSCOUS



Poached Chicken with Vegetables, Coriander and Saffron Couscous image

Categories     Chicken     Garlic     Ginger     Herb     Olive     Onion     Marinate     Poach     Saffron     Zucchini     Winter     Couscous     Gourmet

Yield Serves 2

Number Of Ingredients 24

For the chicken
3/4 pound boneless skinless chicken breast, halved
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 garlic clove, minced
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
2 cups chicken broth
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh flat-leafed parsley leaves
1 carrot, cut crosswise into 1/4-inch slices
1 zucchini, halved lengthwise and cut crosswise into 1/3-inch slices
1 tablespoon Niçoise olives
saffron couscous
For the couscous:
1/4 teaspoon crumbled saffron threads
3/4 cup chicken broth
1 tablespoon olive oil
1/2 cup couscous

Steps:

  • Prepare the chicken:
  • In a shallow dish sprinkle the chicken with the cumin, the ginger, the salt, and the garlic, drizzle it with the oil, and rub it all over to coat it well. Chill the chicken, covered, for at least 1 hour or overnight.
  • In a heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, stir in the ginger and the saffron, and cook the mixture for 30 seconds. Add the broth and 2 tablespoons each of the coriander and the parsley, bring the mixture to a boil, and simmer it for 10 minutes. Add the chicken and the carrot and poach the chicken, covered, for 10 minutes. Turn the chicken, add the zucchini, and cook the mixture, covered, for 10 minutes, or until the chicken is cooked through. Transfer the chicken with tongs to a cutting board and let it stand for 5 minutes. While the chicken is standing, add the olives and the remaining 1 tablespoon each of the coriander and the parsley to the pan, bring the liquid to a boil, and boil the mixture for 2 minutes.
  • Prepare the couscous:
  • Put the saffron in a small dish, set the dish on a rack set over a saucepan of the broth and 3/4 cup water, and bring the liquid to a boil. Heat the saffron for 1 minute, crumble it into the broth, and add the oil. Stir in the couscous, remove the pan from the heat, and let the couscous stand, covered, for 5 minutes. Fluff the couscous with a fork before serving.
  • Slice the chicken, divide it between 2 plates with the couscous, and spoon the vegetable mixture over it.

SAFFRON CHICKEN BROTH WITH SPINACH MATZO BALLS



Saffron Chicken Broth with Spinach Matzo Balls image

Categories     Soup/Stew     Passover     Saffron     Spinach     Spring     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

Saffron chicken broth
6 pounds chicken wings
16 cups water
1 1/2 pounds onions, quartered
6 bay leaves
1 tablespoon coarse kosher salt
1 1/2 teaspoons saffron threads
1/2 teaspoon whole black peppercorns
Spinach matzo balls
4 large eggs
1 1/4 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1 cup unsalted matzo meal
1 10-ounce package frozen chopped spinach, thawed, squeezed dry

Steps:

  • For saffron chicken broth:
  • Bring all ingredients to boil in very large pot. Reduce heat to medium-low, partially cover, and simmer 2 hours, stirring occasionally. Strain broth into another pot. Spoon 1/4 cup fat from top of broth and place in medium bowl; add 1/4 cup broth. Cool fat mixture and reserve for matzo balls. Remove enough meat from chicken wings to measure 1 generous cup. Finely mince chicken; reserve for matzo balls. Chill remaining broth until ready to use. (Can be made 2 days ahead. Cover and keep chilled.)
  • For matzo balls:
  • Whisk eggs, salt, and pepper into chicken fat mixture. Mix in matzo meal, then spinach and reserved minced chicken. Cover and chill until firm, at least 1 hour and up to 1 day.
  • Bring large pot of generously salted water to boil. Using wet hands and about 2 tablespoons for each, shape matzo mixture into 16 balls; drop into boiling water. Reduce heat to low, cover pot, and simmer until tender, about 45 minutes. Using slotted spoon, transfer matzo balls to 13x9x2-inch dish. (Can be made 1 day ahead; chill.)
  • Skim any fat from top of broth; bring to simmer. Season with salt and pepper. Add cooked matzo balls; simmer until heated through, about 10 minutes. Ladle broth and 2 matzo balls into each of 8 bowls and serve.

SAFFRON CHICKEN - LOW CARB



Saffron Chicken - Low Carb image

This is easy and very low in carbs - it makes a quick one-pot meal. Add bread if you're not counting carbs.

Provided by One Happy Woman

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb chicken piece (I used chicken tenders)
2 tablespoons olive oil
1 tablespoon butter
1/2 lb mushroom
1 yellow onion
4 garlic cloves
2 -3 fresh tomatoes
3/4 cup chicken broth
1/3 cup dry sherry
2 tablespoons dried parsley
1 teaspoon lemon pepper
1 teaspoon saffron thread
salt

Steps:

  • Slice the mushrooms and the onions and the garlic.
  • Chop the tomatoes into eighths - you want chunks of tomato you can actually taste!
  • In a saute pan, melt the oil and butter and brown the chicken on all sides.
  • Add the mushrooms, onion and garlic and stir until onions are wilted.
  • Add the tomatoes, broth, sherry and when liquid is heated through, add the saffron and other seasonings.
  • Cover the pan, reduce heat and simmer until chicken is cooked through.
  • Serve in bowls with broth over the meat and vegetables.

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