Recipe: Yummy Saffron Chicken

Recipe: Yummy Saffron Chicken Delicious, fresh and tasty.

Saffron Chicken. Add the dissolved saffron to the pan with the cardomon, then add the chicken. Turn the chicken pieces in the mix, coating well. Uncover the pan and continue cooking, turning often until the liquid is almost gone.

Cook chicken breasts until mostly cooked.

Persian Chicken and Saffron is a traditional dish that can be served with several different side dishes.

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You can have Saffron Chicken using 27 ingredients and 4 steps. Here is how you cook that.

Ingredients of Saffron Chicken

1. It’s of For Chicken:.

2. It’s 2 of Chicken Thigh pieces 100rps.

3. Prepare 4 tbsp of oil 20 rps.

4. Prepare 1 of medium sized onion 5 rps.

5. You need 1 tbsp of garlic paste 5 rps.

6. It’s 1/8 tsp of turmeric 1 rp.

7. It’s 1/8 tsp of black pepper 1 rp.

8. It’s 1/8 tsp of garam masala 1 rp.

9. Prepare 1/8 tsp of nutmeg powder 1rp.

10. Prepare 1/4 tsp of cumin powder 1 rp.

11. It’s 1/4 tsp of coriander powder 1 rp.

12. Prepare 1/4 tsp of chilli powder 1 rp.

13. You need of Salt to taste 1 rp.

14. Prepare 2 tbsp of tomato paste 5 rp.

15. It’s 3-4 strands of saffron 20 rps.

16. You need of For Rice:.

17. Prepare 1 cup of rice 45 rps.

18. You need 1 tbsp of Butter 18 rps.

19. Prepare 1 tbsp of oil 5 rps.

20. Prepare of For Salad:.

21. You need 1 of cucumber 10 rps.

22. Prepare 1 of small onion 5 rps.

23. You need 1 of tomato 7 rps.

24. It’s 1 tbsp of coriander 2 rps.

25. Prepare of Juice of 1 lemon 20 rps.

26. Prepare of Salt to taste 1 rp.

27. Prepare of Pepper to taste 1 rp.

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The amount of saffron called for in the recipe is the perfect amount.

Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices.

The award-winning Saffron Thai Grilled Chicken was San Diego's first authentic Thai restaurant.

Saffron Chicken instructions

1. In a bowl, put some ice and sprinkle saffron over them. Let it melt completely for the saffron to release colour and flavour.

Mix all the dry spices in a separate bowl.

Sprinkle some of the spice mix on the chicken..

1. In a pot heat oil over medium high heat, add onions and chicken and cook until golden brown. Next add the garlic paste and stir for about 30 seconds until well combined..

2. Now add the remaining spice mix, tomato paste and half of the saffron water along with 1 cup water and let it simmer until the water dries up and chicken is tender. You will now have a thick sauce/gravy ready when oil separates from it..

3. In another pot heat butter and oil, add salt and water and add the rice and cook until done. Before setting it for dum. add the remaining saffron water on half of the rice pot. Cover and let it sit on dum until done.

For the salad, was and cut all the vegetables as desired. Mix in salt pepper and lemon juice just before serving.

Serve each chicken piece separately along with rice and salad. Enjoy hot!.

Add the cream, salt, and pepper.

Like all Moroccan food, it is the blend of spices, and the slow cooking process that makes this a most delightful and flavorful dish.

Drizzle saffron water over the chicken.

This concentrates the flavors and adds a nice smoky note.

Scrape the marinade off the chicken and reserve.