Chicken With Saffron Jeweled Rice Recipes

CHICKEN WITH SAFFRON JEWELED RICE

Steps:

• Heat half the butter in a large frying pan.
• Add the sliced onion and cook, stirring occasionally, until golden, Remove to plate.
• Heat remaining butter in the pan and add the chicken.
• Cook, turning occasionally, until brown all over and half cooked or more. Remove to plate.
• Add the dried cranberries & chopped dates to the pan and sprinkle with the icing sugar.
• Cook, stirring, for 1 minute.
• Return onion and browned chicken to the pan.
• Add drained rice, water as needed, I'd use just under 2 cups, use the amount you would usually to cook rice. Add the orange zest, coarsely grated carrot, saffron, cumin, cinnamon, cracked cardamom pods, sea salt, to taste and stir to combine.
• Increase heat to high to bring to the boil.
• Reduce heat to low and cook, covered, for 15-20 minutes or until rice is tender and liquid is absorbed.
• Remove from heat and set aside, covered, for 5 minutes to rest.
• Use a fork to fluff the rice.
• Add half of the toasted almonds and pistachios and stir through the rice.
• Transfer to a serving platter.
• Sprinkle with remaining pistachios, almonds, and rose water if using.
• Arrange lime wedges around dish.
• Serve immediately.
• Avoid actually eating the cardamom pods.

CHICKEN WITH SAFFRON RICE

Steps:

• Preheat oven to 350.
• Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
• Brown chicken in batches, 7-8 minutes per batch.
• Transfer to plate. Discard fat; wipe out pot.
• In same pot over medium heat, warm 1 tablespoon oil.
• Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
• Add garlic; cook 30 seconds.
• Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
• Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
• Let stand 10 minutes.
• Sprinkle with parsley.