SAFFRON CHICKEN BREASTS WITH ENGLISH PEA PURéE, PEA SHOOTS, AND MINT
Start this dish at least 4 hours ahead. The chicken can also marinate overnight. What to drink: A delicate white wine with floral aromas, like Pinot Gris from Austria or Alsace.
Provided by Suzanne Goin
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Stir saffron threads in dry skillet over medium-low heat just until brittle and slightly darkened, being careful not to burn saffron, about 20 seconds. Transfer saffron to mortar and grind with pestle to fine powder. Mix butter and half of ground saffron in small bowl to blend; cover and refrigerate. Add 2 tablespoons oil to remaining saffron in mortar, scraping sides and bottom of mortar with rubber spatula to blend well.
- Place chicken breasts in large bowl. Add saffron oil, parsley, lemon peel, and 2 teaspoons thyme leaves; toss to coat chicken. Cover and refrigerate at least 4 hours or overnight.
- Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Sprinkle chicken with salt and pepper. Add 3 chicken breasts to each skillet, skin side down. Cook until skin is deep golden brown, about 6 minutes. Turn chicken over; reduce heat to medium and cook until chicken is cooked through, about 8 minutes longer. Transfer chicken to platter; cover and keep warm.
- Add white parts of green onions and remaining 1 teaspoon thyme to one skillet; sauté over medium heat until onions are translucent, about 3 minutes. Add saffron butter, pea shoots, green parts of green onions, and 1 tablespoon water; stir until pea shoots are barely wilted, about 10 seconds. Remove from heat; stir in mint and lemon juice. Season to taste with salt and pepper.
- Divide English Pea Puree among 6 plates. Top with chicken. Spoon pea shoots mixture and juices over and serve.
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
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
CHICKEN WITH HERBED PEA PUREE AND SPINACH
This pan-roasted chicken thigh dinner is a winning combo of warm, crispy skin, cool baby spinach, and a creamy pea puree (the puree also makes a great dip for vegetables). Keep an extra batch in the fridge for midday snacking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until texture is similar to hummus. Add cilantro and 1 packed cup spinach; puree.
- Pat chicken dry; season with salt and pepper. Stir together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes.
- Meanwhile, toss remaining 3 cups spinach with remaining 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve chicken with puree, spinach, and lemon wedges.
CHICKEN THIGHS WITH MINTY PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil. Toss the cauliflower and red onion with 1 tablespoon olive oil in a large bowl; arrange on one side of the prepared pan. Toss the chicken with the remaining 1 tablespoon olive oil, the coriander, paprika, grated garlic and half of the lemon zest in the same bowl; arrange skin-side up on the other side of the pan. Season the vegetables and chicken with salt and pepper. Roast until the vegetables are browned and the chicken is crisp and cooked through, about 30 minutes.
- About 10 minutes before the chicken is done, combine the peas, 1/4 cup water and the sliced garlic in a medium microwave-safe bowl; cover with plastic wrap and poke a small hole in the plastic. Microwave until the peas are warmed through, about 5 minutes. Transfer to a food processor and add the butter, mint and the remaining lemon zest; puree, adding more water if needed to loosen. Season with salt and pepper.
- Serve the chicken with the roasted vegetables, pea puree and lemon wedges.
Nutrition Facts : Calories 640, Fat 41 grams, SaturatedFat 13 grams, Cholesterol 254 milligrams, Sodium 269 milligrams, Carbohydrate 19 grams, Fiber 7 grams, Protein 48 grams, Sugar 6 grams
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- Stir saffron threads in dry skillet over medium-low heat just until brittle and slightly darkened, being careful not to burn saffron, about 20 seconds. Transfer saffron to mortar and grind with pestle to fine powder. Mix butter and half of ground saffron in small bowl to blend; cover and refrigerate. Add 2 tablespoons oil to remaining saffron in mortar, scraping sides and bottom of mortar with rubber spatula to blend well.
- Place chicken breasts in large bowl. Add saffron oil, parsley, lemon peel, and 2 teaspoons thyme leaves; toss to coat chicken. Cover and refrigerate at least 4 hours or overnight.
- Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Sprinkle chicken with salt and pepper. Add 3 chicken breasts to each skillet, skin side down. Cook until skin is deep golden brown, about 6 minutes. Turn chicken over; reduce heat to medium and cook until chicken is cooked through, about 8 minutes longer. Transfer chicken to platter; cover and keep warm.
- Add white parts of green onions and remaining 1 teaspoon thyme to one skillet; sauté over medium heat until onions are translucent, about 3 minutes. Add saffron butter, pea shoots, green parts of green onions, and 1 tablespoon water; stir until pea shoots are barely wilted, about 10 seconds. Remove from heat; stir in mint and lemon juice. Season to taste with salt and pepper.
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