SAVORY SAFFRON CHICKEN POLOW
This recipe is my twist on a traditional Persian chicken and rice dish introduced to me by a good friend's wife at a family dinner. I like to serve this to my family as a main meal accompanied with a salad.
Provided by Mike
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water and 3 1/2 tablespoons olive oil to a boil in a large pot; stir in saffron rice. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 20 minutes.
- Heat 3 tablespoons olive oil in a skillet over medium-high heat; cook and stir onions and garlic in hot oil until lightly browned and softened, 5 to 10 minutes.
- Stir chicken into skillet and cook until seared on all sides; add chicken broth. Bring broth to a boil, reduce heat to low, cover, and simmer until broth is reduced and chicken is tender, 30 to 45 minutes. Remove from heat. Shred chicken using two forks to pull chicken cubes apart.
- Preheat oven to 385 degrees F (196 degrees C). Grease a 9x12-inch baking dish.
- Spread 1/2 the rice in a layer on the bottom of the baking dish. Spoon chicken and onion mixture over rice; spread chickpeas and raisins over chicken mixture. Top with remaining rice and sprinkle with paprika.
- Bake in the preheated oven until liquid is almost completely cooked off and rice is lightly browned at the edges, about 30 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 763.5 calories, Carbohydrate 102.8 g, Cholesterol 87.8 mg, Fat 19.9 g, Fiber 6.8 g, Protein 45 g, SaturatedFat 3.2 g, Sodium 1677.8 mg, Sugar 16 g
SPANISH SAFFRON CHICKEN
Make and share this Spanish Saffron Chicken recipe from Food.com.
Provided by Shawnee TX
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle chicken
- with pepper.
- Place in large Dutch oven that has been coated with cooking spray.
- Cook over med heat until browned.
- Wipe pan drippings from Dutch oven with a paper towel.
- Coat Dutch oven again with Pam; place over med-hi heat until hot.
- Add onion, garlic, and mushrooms; saute until tender.
- Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads.
- Bring to a boil.
- Cover, reduce heat, and simmer 25 minutes until chicken is tender.
- Remove chicken and set aside.
- Add peas, olives, and skim milk to Dutch oven.
- Cover and simmer 5 minutes.
- Combine cornstarch and 2 T water; add to vegetable mixture.
- Bring to a boil.
- Reduce heat; cook, stirring constantly, until thickened and bubbly.
- Remove from heat.
- To serve, place rice on a serving platter.
- Arrange chicken over rice; top with vegetable mixture.
Nutrition Facts : Calories 514.3, Fat 8, SaturatedFat 2.2, Cholesterol 46.6, Sodium 162.5, Carbohydrate 83.1, Fiber 3.5, Sugar 3.1, Protein 25
PERSIAN SAFFRON-BRAISED CHICKEN THIGHS
Juicy chicken thighs are braised in a delicious curry-saffron sauce. A simple chicken dish to impress company or to have for a weeknight dinner! Serve with rice, greens, or salad!
Provided by Sumac and Salsa
Categories Chicken Thighs
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 5 g, Cholesterol 96 mg, Fat 20.7 g, Fiber 1.1 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 1301.1 mg, Sugar 1.4 g
SAFFRON CHICKEN - LOW CARB
This is easy and very low in carbs - it makes a quick one-pot meal. Add bread if you're not counting carbs.
Provided by One Happy Woman
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
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.
CHICKEN AND VEGETABLES IN SAFFRON BROTH
Steps:
- In a large saucepan, over medium high heat, bring to a boil the broth, water, 1 of the minced garlic cloves, carrots, turnips and half of the saffron. Cover and simmer until the vegetables are tender but still crisp, about 5 minutes. Meanwhile cut the chicken breasts into 3/4-inch dice. Finely chop the roasted red peppers and combine them with remaining minced garlic clove, remaining saffron and mayonnaise. Season to taste with salt and 1/8th teaspoon cayenne.
- When the vegetables are tender, add the chicken, bring the broth back to a simmer, and cook, uncovered, for 2 minutes or until the chicken is just cooked through. Season to taste with salt and cayenne.
- Spread each toast with saffron mayonnaise and set each one in a soup bowl. Ladle the steaming broth, vegetables and chicken over the bread and serve immediately. Leftover ideas: If you have half of the soup and the mayonnaise leftover the next day, then this is what you do. Bring the soup to a boil. Whisk one egg into remaining mayonnaise and ladle some hot soup into the mayonnaise to temper it. Whisk the egg mayonnaise back into the hot soup and stir, over low heat until broth has thickened. Do not boil the broth or the egg will curdle Remove from heat, adjust seasoning and serve right away.
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