Sunday, 8 February 2015

Garlic and lemon marinated chicken over saffron rice

I have made many saffron rice dishes, with marinated chicken on top (check links below), so I wanted to make something different. Hence made garlic and lemon marinated chicken over saffron rice.



http://www.nosaibasfood.com/2014/02/simple-yellow-rice-with-grilled-chicken.html?q=saffron

http://www.nosaibasfood.com/2013/11/honey-bbq-chicken-over-saffron-rice.html?q=saffron

http://www.nosaibasfood.com/2013/03/saffron-rice-with-marinated-spicy.html?q=saffron

http://www.nosaibasfood.com/2012/12/rice-with-marinated-chicken.html?q=saffron

  • Skill level: Easy
  • Serves: 6-8 people
  • Prep time: 50 mins
  • Cooking time: 20 mins
What you will need:

For the garlic and lemon marinated chicken

2 boneless chicken breasts, cut into bite size cubes
1 entire bulb of garlic, peeled and minced
juice of 2 small lemons
3 tbsp plain yoghurt
3/4 tbsp salt
1 tsp paprika
1 tbsp tomato puree
1 tbsp olive oil

For the saffron rice

2 cups basmati rice
1 tbsp olive oil
2 onions, peeled and chopped
4 garlic cloves, peeled and minced
2 pinches of saffron
1 tsp sugar
3 cups of boiling water
1 tbsp salt

Optional: Cashews (or any nut)

1 tsp olive oil
2 handfuls cashews

How to make:

1) Add all the ingredients under 'for the garlic and lemon marinated chicken' into a bowl, mix well, cover and put in the fridge until needed

2) In the meantime, place the rice into a bowl, and rinse under warm water, draining the water then adding more until the water becomes more clear (takes 3-4 times of draining water and adding fresh water). Add the warm water to soak the rice, and set aside

3) In the pot you want to cook the rice, add the olive oil over medium heat, then add the onions and garlic, and cook until browned, then remove and set aside

4) In a plate or small bowl add the saffron and sugar. Grind together for a minute, then add to the pot over medium heat. Mix for a few seconds then add half a cup of the boiling water. Cover and leave to boil under low heat for ten minutes

5) Then add the remaining amount of boiling water (2 + 1/2 cups) to the pot, then drain the rice and add to the pot. Mix gently and leave for a few minutes over over medium/high heat until it starts boiling, then cover and leave to cook over low heat

6) Check the rice after 10 minutes, by fluffing the rice with a fork. If it needs more time, cover and leave for a further five minutes. If it is cooked, add kitchen paper between the rice and lid, and leave for a further five minutes without heat before serving

7) In the meantime, cook the chicken. Do this by placing a griddle (or any pan) over high heat, add the chicken without too much liquid marinate and leave to cook (turning over the chicken when needed). Then set aside ready for use

8) If you fancy nuts as a decoration and added taste, then heat the oil in a small pan, add the cashews and keep mixing until the cashews are browned. Remove and use when needed

9) To serve the dish, add the rice into a serving dish, place the chicken on top, then add the cashews as decoration







You can serve this with salad, or yoghurt, or on its own. It is delicious and straight forward to make. Enjoy :)

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