Saffron Chicken is one of our favourite meals of all time, and intended to be dairy free so there are no substitutions to make. It’s always great to have a meal that is a bit of a one pot wonder – this time the chicken and rice cook together to create a lovely dish with a hint of spice from the Smoked Paprika. A few green vegetable on the side and you’re away. We really like rice, so there is quite a lot in this dish! It really is a combination of our saffron pilaf, with roast chicken, but with the chicken cooking on the top of the rice it adds a depth of flavour to the rice.
Free From: Dairy, Egg, Gluten
Saffron Chicken Pilaf
One of our favourite meals, chicken thighs roasting on top of saffron pilaf makes a tasty and easy meal. Pop it in the oven at 180°C 360°F for 40 minutes and you're done.
- April 20, 2020
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Ingredients
- 8 chicken thighs
- 750ml chicken stock
- 600g Basmati Rice
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 200g stoned green olives
- 1 tsp Saffron crumbled up and soaked in 4 tbsp of water
- 1 chopped onion
Directions
- Step 1
- Preheat the oven to 180°C 360°F
- Step 2
- Heat a frying pan with a bit of oil and brown the chicken pieces. You’ll need to fry them 4 at a time depending on the size of your pan. This takes a bit of time as you want them brown on both sides. When browned put them to one side
- Step 3
- Pop the onion into the pan when you’ve finished with the chicken and fry the onions in the chicken fat and put to one side
- Step 4
- Heat a large casserole dish on the stove top with a bit of olive oil in it. Add in the rice, onions, paprika, and cumin. Stir to cover the rice with all the spices, the rice will go transparent. Season with a couple of grinds of pepper, and 1/2 tsp salt
- Step 5
- Mix the saffron into the chicken stock and add to the rice, give it a quick stir, you can also deglaze the frying pan with a bit of stock and add this to the dish for a bit of extra flavour
- Step 6
- Place the chicken on top in a single layer, and put in the preheated oven for 40 minutes. I check the dish at about the 30 minute mark and fluff a bit of the top rice.
