Chicken In Saffron Cream Recipes

CHICKEN IN CREAMY SAFFRON SAUCE RECIPE

Steps:

• Preheat oven to 200°F.
• Cut each chicken breast half into two pieces width wise. Lightly pound each piece to about 1/4" thickness. Tip: Place between plastic wrap that has been sprinkled with a little water makes it pound out easier.
• In a small bowl mix together the salt, pepper and nutmeg.
• Place beaten egg and flour in two separate shallow bowls ( a couple of pie pans work very well).
• Add salt mixture to flour and mix well.
• Dip the chicken breasts into the egg and then into the flour until they are well coated.
• Heat oil in a shallow frying pan. Use only enough oil to cover the bottom of the pan.
• Fry each chicken breast piece for about 3-4 minutes on each side. You might have to add some oil for every batch of chicken breasts you cook.
• Place the fried chicken breasts in an oven safe platter and place in oven to keep warm while cooking all the chicken and preparing the sauce.
• In the same pan, on medium heat sauté the shallot and garlic until shallot is translucent. Deglaze with wine. Scrape up the little bits and continue to cook until most of the wine has evaporated. Add the cream, and saffron. Cook sauce on low for about 5-10 minutes or until it thickens to coat the back of a spoon when wiped or nappe consistency. .
• Remove the sauce from the heat and place in a serving bowl.
• Bring the chicken breasts out of the oven and pour saffron sauce over the chicken breasts.
• Sprinkle with parsley.

RICE COOKER CHICKEN BIRIYANI WITH SAFFRON CREAM

Steps:

• Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.
• In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.
• In a rice cooker, heat oil in cooking bowl on ''cook.'' When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.
• Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.
• Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.
• When done (or when cooker switches to "warm" function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.
• If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.
• Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.

CHICKEN IN SAFFRON CREAM SAUCE

Steps:

• Saute the onion and garlic in oil in a large non-stick skillet until tender, about 5 minutes. Sprinkle with flour, then cook and stir for 1 minute. Add the broth, wine, thyme, salt, and saffron; mix well. Add the chicken, spooning the sauce over the pieces. Cover and simmer over low heat until the chicken is tender, about 30 minutes, turning occasionally. Transfer the chicken to a warm serving platter. Remove the skillet from the heat and stir in the sour cream until well blended. Pour over the chicken and sprinkle with parsley.

SCALLOPS WITH SAFFRON CREAM SAUCE

Steps:

• Melt butter over medium heat in a pan.
• Add the chopped shallot and sauté until soft.
• Add the minced garlic, lemon juice, and about a handful of chopped chives.
• Combine all of the ingredients and then add the heavy cream.
• Whisk until it starts to thicken.
• Add the saffron.
• Whisk the sauce and simmer until it thickens a little more.
• Taste the sauce and add salt and pepper, if needed.
• Turn off the heat and set the sauce aside while you cook the scallops.
• Wash and dry the scallops.
• Remove the "catch" muscle attached to the side.
• Season the scallops with salt and pepper and add them to a hot pan.
• Cook them for 1-2 minutes on each side.
• Reheat the saffron sauce, if needed.
• Spoon some of the sauce on a plate and top with the cooked scallops.
• This sauce will serve 4-6.

CHICKEN IN SAFFRON CREAM SAUCE

Steps:

• Season the chicken with salt and pepper and brown it on all sides in butter. Sprinkle with thyme and add the bay leaf, saffron and cream. Stir in the tomato paste until smooth. Cover the skillet and simmer for 25 to 30 minutes, or until chicken is tender. Taste the sauce for seasoning and add more salt and pepper if necessary.

CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken
• cutlets with salt and pepper. Cook the chicken until golden and cooked
• through, about 2 to 3 minutes per side. Transfer the chicken to serving
• plate and tent with foil to keep warm. Turn the heat to medium, add the
• shallot and the garlic and cook until tender, about 2 minutes.
• Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
• Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
• Sprinkle with parsley and serve immediately.

CHICKEN IN SAFFRON CREAM

Steps:

• Put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
• Cover tightly, let steep at least 20 minutes but preferably 2 hours.
• Drizzle one Tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
• In a small bowl, combine the salt, pepper, and coriander.
• Sprinkle the spices over the chicken; let stand 10 minutes.
• Heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
• Use tongs to transfer the chicken to a plate.
• Add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
• Add the cream and yogurt; stir until well mixed. When the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
• Cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
• If the sauce is too thick, add a splash of cream or milk.
• Stir in cilantro, saffron/watter and garam masala. Adjust the salt to taste.
• WINE RECOMMENDATION:.
• Crisp, dry Rose'.

SAFFRON CHICKEN AND MUSHROOMS

Steps:

• Season you sliced chicken breast strips with a light sprinkle of salt pepper and greek seasoning. Set aside.
• In a medium stew pot, heated over medium-high heat, add a couple of turns of the pan of olive oil to the bottom, about 3 times around or 2 tablespoons. Add in your quartered mushrooms and sauté until completely browned. This will look like WAY TO MANY mushrooms when you first put them in, but they will cook down and be about 1/3 of what you started with. When the mushrooms have cooked down, lightly season them with a pinch of salt and pepper. Remove them from the pan.
• Bring the pan up to temp again, and add another light drizzle of olive oil to the bottom of the pan, about 1 tablespoon. Add in the seasoned chicken breast strips and cook until browned, depending on the size of your​ pot, do this in batches. When all of your chicken has lightly browned on at least one side, add all the chicken back to the pot, along with the mushrooms, coconut milk, and chicken base.
• Season the stew with a couple of cracks of black pepper and 1 teaspoon of salt. Add in your saffron and stir to combine. Bring the mixture to a boil, then reduce to a simmer. Allow it to simmer for about 20-30 minutes until the coconut milk has reduced and thickened.
• While your chicken is cooking, prepare the rice pilaf to package directions, I usually swap the water that it calls for with chicken stock to add more flavor!
• When the Chicken mixture has finished cooking, taste the sauce and adjust the seasonings as needed.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

CREAMY CHICKEN KORMA

Steps:

• Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.
• Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.
• Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.
• Scatter over the toasted almonds and chopped coriander, if using.

CHICKEN SCALLOPINE WITH CREAMY SAFFRON SAUCE

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm.
• Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes. Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors.
• Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.

CHICKEN IN SAFFRON-TOMATO CREAM SAUCE

Steps:

• combine the cinnamon, cloves, coriander, and cumin in a mortar or coffee grinder and grind to a fine powder.
• heat a large saute pan over med-high heat and add the oil. add the onions and saute, stirring frequently, for 10-15 minutes, until browned. add the spice mixture, garlic, ginger, chile, and salt and stir for 3-4 minutes. stir in the tomatoes and cook for 5 minutes, or until some of the liquid has evaporated.
• place the chicken in the slow cooker and pour the onion mixture over the top. cover and cook on low for 3-8 hours, until the chicken is tender. at 3-4 hours the chicken will still be firm and hold its shape. at 6-8 hours, the meat will be falling off the bone.
• in a small bowl, combine the saffron and half and half. let soak for 30 minutes. stir the saffron cream into the chicken 30 minutes before the end of cooking. season with salt to taste. transfer to a serving dish and garnish with the cilantro.
• usually served over cooked rice.