Saffronchicken 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.

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.

SAFFRON CHICKEN

Steps:

• Preheat oven to 375º.
• Melt butter in skillet. Cook chicken breasts until mostly cooked.
• In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
• In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
• Cover casserole with aluminium foil.
• Cook for 45 minutes, or until rice has absorbed almost all of the liquid.

MOROCCAN SAFFRON CHICKEN

Steps:

• Enjoy!

CHICKEN WITH SAFFRON RICE

Steps:

• Preheat oven to 350.
• Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
• Brown chicken in batches, 7-8 minutes per batch.
• Transfer to plate. Discard fat; wipe out pot.
• In same pot over medium heat, warm 1 tablespoon oil.
• Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
• Add garlic; cook 30 seconds.
• Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
• Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
• Let stand 10 minutes.
• Sprinkle with parsley.