SAFFRON CHICKEN
Make and share this Saffron Chicken recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
- Cool, and then crush them with the back of a spoon.
- Dissolve them in 1 tablespoon of very hot water.
- Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
- Add garlic.
- Add the dissolved saffron to the pan with the cardomon, then add the chicken.
- Turn the chicken pieces in the mix, coating well.
- Add the salt, cover and cook for 25 minutes until the chicken is tender.
- Uncover the pan and continue cooking, turning often until the liquid is almost gone.
Nutrition Facts : Calories 552.7, Fat 40.9, SaturatedFat 14.9, Cholesterol 179.8, Sodium 1020.2, Carbohydrate 5.4, Fiber 0.9, Sugar 2.2, Protein 39.3
ROAST CHICKEN MARINATED IN SAFFRON, ORANGE AND GARLIC WITH TOASTED WILD MUSHROOM POLENTA
Steps:
- For the Marinade: Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.
- For the Chicken: Place chicken in a large baking dish. Brush 1 cup of the marinade over the chicken and inside the cavity. Cover and marinate in the refrigerator for at least 4 hours or up to 8 hours. Preheat oven to 450 degrees F. Remove the chicken from the marinade and place the oranges, garlic and onions in the cavity and truss. Season well with salt and coarsely ground black pepper. Brush with more of the marinade. Place the chicken in a medium roasting pan and roast in the oven for 15 minutes. Turn the heat down to 375 degrees and continue roasting for 1 to 1 1/4 hours, basting with the marinade every 15 minutes. Remove the chicken to a cutting board and let rest 10 minutes. Degrease the pan and place the roasting dish with the drippings on top of 2 burners over high heat. Add the wine and orange juice and reduce by half. Add the chicken stock and reduce by half. Swirl in the butter and add the chives. Season with salt and pepper to taste.
- For the Polenta: Heat oil and butter in a large saute pan over high heat. Add the shallots and cook until soft. Add the mushrooms and cook until golden brown. Add the wine and cook until completely reduced. Season with salt and pepper and fold in the thyme and parsley, set aside. Heat a small saute pan over high heat. Add the polenta and toast until lightly golden brown. Bring water to a boil in a large saucepan and add 1 tablespoon of salt. Slowly whisk in the toasted polenta, and reduce the heat to low. Switch to a wooden spoon and continue cooking until the mixture begins to pull away from the pan. Add the mushrooms, cheese and season with salt and pepper. If the mixture is too thick, add more water.
SAVORY ONION CHICKEN
Dinner doesn't get any easier than this tasty onion soup chicken entree. Buy chicken that's already cut up to save even more time. -Julia Anderson, Ringgold, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 2 tablespoons flour in a shallow bowl. Add chicken, a few pieces at a time, and turn to coat. In a large skillet, heat oil over medium heat. Brown chicken on all sides; remove and keep warm., Add soup mix and remaining flour, stirring to loosen browned bits from pan. Gradually whisk in beer. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 12-15 minutes.
Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 469mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
CHICKEN BREASTS WITH PEPPERS, TOMATOES AND SAFFRON
Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
- Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
- Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN WITH SAFFRON RICE
Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.
Provided by Bonnie G 2
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE
I love the recipes found on My Persian Kitchen, as they are authentic and delicious Iranian dishes. I chose this one, "Mitra's Sunshine Chicken" not only because it had my name in it, but because I remember my step mother having made this dish and I absolutely love it! The flavors are elegant and delicious. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Chicken Thigh & Leg
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Rough chop the onion and place in a large pot.
- Add chicken on top.
- Season with salt and pepper.
- Add turmeric.
- Add 1/2 cup of water.
- Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
- If you choose to use fresh lemon juice, squeeze your lemons now.
- When the chicken is done, remove it from the pot and keep warm.
- Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
- With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
- Arrange your chicken in a platter and pour the sauce over the chicken.
- Serve with Iranian polo (rice).
Nutrition Facts : Calories 254, Fat 12.8, SaturatedFat 3.5, Cholesterol 118.3, Sodium 123.6, Carbohydrate 4.8, Fiber 0.7, Sugar 1.9, Protein 28.6
LEMON CHICKEN WITH HONEY AND SAFFRON, ELEGANT AND GOOD!
This is a lovely chicken dish with great flavor for a nice change of pace. Cooks Note: To toast sesame seeds, heat a medium-size skillet without oil over medium heat. Add sesame seeds and cook them, stirring, until golden and fragrant, about 1 1/2 minutes. Be careful not to burn them. Remove sesame seeds from pan, and allow to cool. Adapted from "The New Spanish Table'' by Anya von Bremzen. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Spain.
Provided by kiwidutch
Categories Whole Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Quarter chicken, removing backbone. Rinse, pat dry and trim off excess fat.
- Place chicken in an earthenware cazuela that will hold it in one layer, or in an enamel or glass baking dish. Rub chicken all over with salt, cumin, ginger and coriander. Let stand for 15 minutes.
- Place lemon juice, 5 teaspoons honey and saffron in a small bowl and whisk to mix. Pour mixture over chicken. Prick chicken all over with tines of a fork, cover it with plastic wrap, and refrigerate for 2 to 6 hours, turning several times. Let chicken come to room temperature before cooking.
- Preheat oven to 400 degrees.
- Transfer chicken to a bowl, then scatter onion in cazuela. Place chicken on top of onion and brush it with remaining 1 teaspoon honey and olive oil.
- Bake chicken for 20 minutes. Reduce oven temperature to 350 degrees and continue baking chicken until it is cooked through, 30 to 40 minutes longer. (To avoid overcooking the breast halves, remove them after 30 minutes.).
- Stir in sesame seeds, return breast halves to cazuela and bake for 5 minutes longer. Serve chicken straight from the cazuela.
Nutrition Facts : Calories 1089.3, Fat 74.1, SaturatedFat 20.4, Cholesterol 340.5, Sodium 320.9, Carbohydrate 16.5, Fiber 1.4, Sugar 10.9, Protein 85.8
CHICKEN WITH CHORIZO, PEPPERS & SAFFRON MASH
Rustle up something special for supper with Diana Henry's chicken and chorizo in a rich rioja and red pepper sauce. Serve with a marvellous saffron mash
Provided by Diana Henry
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Trim the skin on the chicken thighs and set aside. For the mash, heat the milk and saffron in a small saucepan to just below boiling, then remove from the heat and set aside to infuse. Heat the oven to 180C/160C fan/gas 4.
- Heat the olive oil in a shallow 30cm casserole over a medium heat, fry the chorizo for 2 mins, then transfer to a dish using a slotted spoon. Fry the onions and peppers in the pan until starting to soften, about 10 mins. Add the garlic, cook for 2 mins more, then tip into the dish with the chorizo.
- Return the pan to a medium heat with any residual oil, then brown the chicken thighs on both sides. Season. If there's a lot of oil in the pan, pour away all but 1 tbsp. Add the rioja, scraping the bottom of the pan to release any sticky bits, then add the stock, bay and thyme.
- Add the chorizo and veg. Bring to a simmer, then transfer to the oven, uncovered. Cook for 35-40 mins, adding some water if the liquid starts to reduce too quickly.
- Meanwhile, make the mash. Cover the potatoes in lightly salted cold water, bring to the boil, and cook for 15 mins until tender. Drain, return to the pan, and leave for 5 mins to steam-dry. Mash the potatoes with the infused milk and butter. Beat in the olive oil and some seasoning. When the chicken is cooked through, season, scatter with thyme leaves and serve with the mash.
Nutrition Facts : Calories 910 calories, Fat 58 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 2.6 milligram of sodium
SAFFRON CHICKEN KEBABS
Marinating chicken breast with saffron and citrus before grilling yields juicy, golden meat packed with bright flavor. The skewers are served atop lavash with flame-kissed onions and tomatoes, fresh radishes and mint, and a spicy herbed yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 2h20m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Slice chicken crosswise into thirds (about 2-inch pieces). Using your fingers or a mortar and pestle, crush saffron with 1/2 teaspoon salt, then add 1 teaspoon hot water; let stand 1 minute. Whisk together lime and orange juices, zest, saffron mixture, sliced onion, 2 teaspoons salt, 1/4 teaspoon pepper, and oil. Place chicken in a large resealable plastic bag; add marinade. Seal bag and massage meat to fully coat. Let stand at least 1 hour, or refrigerate up to 1 day.
- Prepare grill for direct-heat cooking. Remove chicken from marinade; thread each piece onto two skewers, so it lies flat. Skewer tomatoes and onion wedges. Season everything with salt and pepper; drizzle with oil. Working in batches, grill chicken and vegetables, flipping once, until charred in places and cooked through, 4 to 6 minutes per batch. Line a platter with lavash, then transfer cooked chicken and vegetables to platter. Sprinkle with sumac. Serve with radishes, mint, more lavash, and herb sauce.
ONION AND SAFFRON CHICKEN
Steps:
- Season the chicken thighs with salt and pepper. Put the oil in a skillet with a lid over medium-high heat. Add the chicken, skin side down, and cook, rotating the pieces as necessary, until nicely browned, about 10 minutes; turn and brown the other side. Stir in the onions and saffron, cover, turn the heat to low, and cook for about 15 minutes.
- Add the parsley and 1 cup water (or chicken stock, if you have it), then cover and cook for another 10 minutes. If you're using preserved lemon, add it now. Turn the heat to high and cook, uncovered, until the sauce reduces by half, about 10 minutes.
- Taste and adjust the seasoning, then drizzle with a little olive oil, garnish with parsley, and serve.
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