Saffron Scented Chicken Pilaf
GUESS WHO’S BACK! (:
I am so incredibly sorry for the delay. School and finals last week: Everything has just been crazy. Here lately in AP World History we have been learning and going more in depth on Indian culture, so I, being the person I am, decided to tie in what I have been learning with my cooking. Today, I will be bringing you a delicious and musky meal that you can serve as a main course, or side dish. I am sure that if you try this out that you will love it. Don’t be afraid to try new things, its easy! (:
Ingredients:
For Chicken:
· 4 medium chicken breasts. Cleaned nicely, butterflied, and cut into stripes
· 1 tub of plain Greek yogurt
· 1 lemon (you will need about 2 tsp of lemon juice. You can definitely use more if you like the lemony taste—personally, I do)
· ¼ teaspoon of cinnamon
· Salt and pepper to taste
For Rice:
· Basmati Rice (1 1/3 cups)
· 2 cups of chicken stock
· ½ teaspoon of saffron threads. (HOLD UP. I know what you’re saying. How the heck am I supposed to get saffron that isn’t like $27929750723057209??? Okay, you can get quality saffron at Trader Joes for a low price! Tis that simple!)
· Cardamom pods- 2
· 2 tbsp Olive Oil
· Lemon Juice and zest of half a lemon
· Coriander leaves to garnish
Recipe:
1. Marinate the chicken in the yogurt, lemon juice, cinnamon, salt, and pepper, and let marinate overnight, (at least 2 hours to let the juices sink in).
2. Soak the saffron threads in chicken stock
3. In a large pan, heat the oil on medium heat and add the rice. Sauté the rice until it turns translucent.
4. Add the chicken stock with saffron, with the lemon juice and zest, and crushed cardomom.
5. Turn the heat on low, and cook until all of the liquid has been absorbed (15 minutes or so)
6. Fry the chicken in a little oil in a pan until it has completely cooked all the way through.
7. Fluff the rice, serve with chicken, and garnished with coriander leaves! J
I really hope that you enjoy this dish, I sure do! J
