Saffron Chicken Low Carb Recipes

SAFFRON CHICKEN

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.

LOW CARB SOUTHERN FRIED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
• In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together.
• Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels.
• Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns. It is best to place any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F. Serve immediately.

SAFFRON CHICKEN - LOW CARB

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.

PERSIAN SAFFRON-BRAISED CHICKEN THIGHS

Steps:

• Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
• Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
• Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.