CHICKEN WITH SAFFRON RICE

Recently, someone gave me a bag of saffron rice and I didn’t want it to go to waste. I thought it might be good in a one-pot chicken dish. Fortunately, it all came together nicely, although the saffron rice was a little subtle flavor wise. I added a pinch of saffron threads to goose it a bit, and it not only added flavor, but it deepened the color as well.

INGREDIENTS (serves 6)

SPICE MIXTURE MARINADE
6 boneless chicken thighs, cut into 1” cubes

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon ginger, minced

1 teaspoon turmeric

¼ teaspoon chili pepper

¼ teaspoon cumin

salt and fresh pepper to taste

FOR DISH

6 tablespoons butter, divided

2 onions sliced

1 bell pepper, diced

2 cups mushrooms, sliced

1 ½ cups saffron rice

1 ½ cups chicken stock

1 ½ cups coconut milk

1 pinch saffron threads

Chives and scallions for garnish, chopped

Salt and pepper to taste

PREPARATION

In a small bowl, combine olive oil, garlic, ginger, turmeric, chili, cumin, salt and pepper.

Place chicken cubes in Ziploc bag. Pour in marinade, close bag and massage so marinade covers the chicken. Place in the fridge for at least 4 hours or overnight.

Preheat oven to 400 degrees.

In a large Dutch oven, melt 3 tablespoons of butter and brown marinated chicken pieces, about 4 minutes each side. Remove from pot and set aside.

Melt the remaining 3 tablespoons butter on medium heat. Add the onions and bell pepper, then sauté until browned, about 8-10 minutes. Add mushrooms until wilted, about 3 minutes.

Add chicken, rice and stir. Add chicken stock, coconut milk, saffron and stir. Bring to a boil, cover pot and place in oven for 25 minutes.

Re-season with salt and pepper to taste.

Garnish with chives and scallions and serve.