Saffron Chicken and Rice Recipe

When it comes to exquisite spices, saffron stands out for its unique flavor, vibrant color, and numerous health benefits. This precious spice, often referred to as “red gold,” is a staple in various cuisines around the world. One such delectable dish that showcases saffron’s magic is Saffron Chicken and Rice. This recipe not only delivers a mouthwatering experience but also demonstrates the versatility and richness of our Pure Persian Saffron. Let’s dive into this delightful culinary journey.

Ingredients

For the Chicken Marinade:

• 4 boneless, skinless chicken breasts
• 1/2 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large garlic cloves, minced
• A pinch of our Pure Persian Saffron threads, soaked in 2 tablespoons of warm water

For the Rice:

• 2 cups basmati rice
• 4 cups chicken broth
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• Salt to taste
• A generous pinch of our Pure Persian Saffron threads, soaked in 2 tablespoons of warm water

Garnish:

• Fresh cilantro, chopped
• Toasted almond slivers
• Lemon wedges

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine Greek yogurt, lemon juice, cumin, coriander, paprika, turmeric, salt, pepper, garlic, and saffron water.
2. Add the chicken breasts, ensuring they are well coated with the marinade.
3. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor infusion.

Step 2: Prepare the Rice

1. Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until golden brown.
3. Stir in cinnamon, cumin, turmeric, cardamom, cloves, and black pepper. Cook for about 1-2 minutes until fragrant.
4. Add the rinsed rice and sauté for another 2-3 minutes, ensuring the rice is well-coated with the spices.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
7. Gently stir in the saffron water, cover, and let it sit off the heat for another 10 minutes.

Step 3: Cook the Chicken

1. Preheat your grill or a large skillet over medium-high heat. If using a skillet, add a tablespoon of olive oil.
2. Remove the marinated chicken from the refrigerator and let it sit at room temperature for 10 minutes.
3. Grill or cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and juices run clear.
4. Let the chicken rest for a few minutes before slicing.

Assembly and Serving

1. Fluff the saffron rice with a fork and transfer it to a large serving platter.
2. Arrange the sliced chicken breasts on top of the rice.
3. Garnish with chopped cilantro and toasted almond slivers.
4. Serve with lemon wedges on the side for an added burst of freshness.

Tips for the Best Saffron Chicken and Rice

• Quality Saffron: Use only high-quality saffron, such as our Pure Persian Saffron, to ensure the best flavor and color.
• Marination Time: Allowing the chicken to marinate overnight enhances the depth of flavor.
• Even Cooking: Make sure the chicken breasts are of uniform thickness for even cooking.
• Rinse the Rice: Rinsing basmati rice is crucial to achieving a light and fluffy texture.

Nutritional Information (per serving)

Health Benefits of Saffron