Saffron Scented Chicken Pilaf Recipes

SAFFRON RICE PILAF

Saffron Rice Pilaf image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1/2 cup broken thin spaghetti
1 3/4 cups chicken stock
1 cup long-grain rice
1/4 cup chopped golden raisins
1 Fresno chile pepper, halved
1 large bay leaf
1 cinnamon stick
Generous pinch saffron
Salt

Steps:

Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.

SAFFRON SCENTED CHICKEN PILAF

Saffron Scented Chicken Pilaf image

Make and share this Saffron Scented Chicken Pilaf recipe from Food.com.

Provided by Brookelynne26

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

18 ounces chicken breasts, cut into 1 x 1/2 inch pieces
3/4 cup plus 2 tablespoons Greek yogurt
juice of half a lemon
1/4 teaspoon ground cinnamon
1/2 teaspoon saffron thread
1 quart chicken stock
1 tablespoon unsalted butter
2 -3 tablespoons peanut oil
2 1/4 cups basmati rice
3 -4 cardamom pods, bruised
1 lemon, juice and zest of
1/4 cup cashew nuts
1/4 cup slivered almonds
2 tablespoons pine nuts
3 -4 tablespoons shelled pistachio nuts
1 small bunch fresh parsley, chopped

Steps:

Marinate the chicken pieces in the yogurt, lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock.
Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. Pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low. Cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
While the rice is cooking, shake the excess yogurt marinade off the chicken using a sieve. Then fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colours rather than just pallidly stews to cookedness.
When the rice is cooked, take it off the heat and fork through the pan-bronzed chicken pieces. Toast all the nuts except the pistachios, by simply shaking them in an oil-less frying-pan over a medium heat until they colour and begin to give off their waxy scent, and then add them to the pilaf along with the chopped parsley. Pile everything on to a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.

Nutrition Facts : Calories 618.3, Fat 26.8, SaturatedFat 6.2, Cholesterol 64.3, Sodium 324.3, Carbohydrate 64.2, Fiber 3.7, Sugar 4.2, Protein 30.3

GOLDEN SAFFRON AND CARDAMOM SPICED CHICKEN & RICE PILAU

Golden Saffron and Cardamom Spiced Chicken & Rice Pilau image

Richly fragrant golden saffron rice pilaf (pilau) that's delicately scented with rose water & studded with pistachios, almonds, and sultanas, combined with moist, tender chunks of chicken infused with lemon, yogurt and musky spices: this is a FABULOUS one-dish meal! Inspired by a Nigella Lawson recipe, from one of her cookbooks. Wonderful served warm, or at room temperature. Enjoy!

Provided by BecR2400

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch chunks
1 cup whole milk yogurt
juice of half a lemon
1/4 teaspoon ground cinnamon
1 small pinch garam masala
1/2 teaspoon grated fresh ginger
1/2 teaspoon saffron thread
1 quart organic chicken stock
1 tablespoon butter
2 -3 tablespoons peanut oil
2 1/4 cups basmati rice
1/4 cup sultana (golden raisins)
3 -4 cardamom pods, bruised
2 tablespoons rose water
1 fresh lemon, juice and zest
1/4 cup slivered almonds, toasted
1/4 cup shelled pistachio nut
1 cup fresh flat leaf parsley, chopped

Steps:

Marinate the chicken in the yogurt, lemon, cinnamon, small pinch of garam masala, and grated ginger for about 1 hour. Soak the saffron threads in the chicken stock.
Shake the excess marinade off the chicken. In a large Dutch oven or Le Creuset over medium-high heat, fry the meat with a spoonful or so of oil (do this in batches so that the chicken becomes nicely golden in color). Remove chicken and browned bits to a plate, cover with aluminum foil to keep warm and set aside.
In the same pan, melt the butter with 1 tablespoon of the oil and add the rice, stirring to coat until glossy. Pour in the saffron and chicken stock, add the sultanas, cardamom pods, rose water, lemon juice and zest and bring the pan to the boil, then clamp on the lid and turn the heat down to very low. Cook for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
Add the chicken and the browned bits to the rice, stirring gently to combine.
Toast the almonds by shaking them in a dry frying pan over a medium heat until they color and begin to give off their fragrance, then add to the pilaf along with the chopped parsley. Pile everything onto a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.

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Marinate the chicken pieces in the yogurt, lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock.
Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. Pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low; a heat diffuser, if you’ve got one, would be good here. Cook like this for about 10–15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
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