
Not your usual chicken dish! Stewing the chicken with fresh tomatoes gives the dish a pop. Saffron rice is not only visually appealing, but has an earthy, rich taste. Saffron is actually the stamen of a crocus; pound-per-pound, it is the world’s most expensive spice, but a little goes a long way! The parsley garnish adds not only texture and brightness, but is a good source of anti-oxidants.
Prep Time: 20 minutes
Cooking Time: 35 minutes
Ingredients:
1 1/2 lbs chicken thighs, skin on
1 large yellow onion, diced
3/4 cup chopped fresh parsley
2 cloves garlic, minced
1 cup grape tomatoes, halved
1 1/2 tbs tomato paste
1 cup jasmine rice
1 tsp saffron
1 tsp each, salt & pepper
1 tsp coriander
2 Bay leaves
1 tsp garam masala
1 tsp turmeric
3 1/2 cups chicken stock
2-3 tbs olive oil
Equipment needed:
– Meat thermometer
– Heavy bottomed, covered skillet (oven safe)
– Stock pot
– Dutch over, or oven-safe casserole
– Large serving platter
Add the reserved onions, tomatoes, bay leaves and stock into the skillet. Cover and place in the warm oven. Add a dash of olive oil in the stock pot, heat and add rice and saffron. Toast the rice, stirring to avoid burning, for about 3 minutes. Add stock until the rice is covered by about an inch. Simmer over medium/medium-low heat for about 20 minutes, until the rice is cooked and the liquid is absorbed.