Chicken in saffron sauce
Ingredients
4 persons
- free-range chicken
- olive oil
- salt
- pepper
- 1 piece fresh ginger (2 cm)
- 2 rode onions
- 3 cloves of garlic
- 1 cube ELVEA Arrabiata Cubes
- 2 teaspoons saffron
- cinnamon stick
- 2 teaspoons turmeric
- 1 handful of shelled almonds
- 1 handful white raisins
- 400 milliliters coconut milk
- 1 tablespoon butter
- 400 grams long-grain rice
- 1 handful fresh parsley
- 1 red pepper
- 1 yellow bell pepper
Preparation
-
1
Preheat the oven to 220°C.
-
2
Cut the chicken into pieces: thighs, wings and breast fillets. Brown them in a frying pan with some olive oil, season with salt and pepper. The meat should just be browned, but not yet cooked.
-
3
Peel and finely chop the garlic, onions and ginger.
-
4
Remove the browned chicken from the pan and set aside. Add the garlic, onions and ginger and simmer so that the flavors of the meat are absorbed. Add the can of diced arrabiata tomatoes and mix well. Season with 1 tsp saffron, 1 cinnamon stick, 1 tsp turmeric powder. Add a handful of peeled almonds, a handful of white raisins and mix. Finally, add the coconut milk. Season well with salt and pepper.
-
5
Add the chicken pieces and place in the preheated oven at 220°C for 35 to 40 minutes.
-
6
Heat a pan with 1 tbsp of butter. When the butter foams, add the rice and lightly sauté. Season with 1 tsp turmeric powder, 1 tsp saffron, salt, pepper and mix. Add 450 ml of water, cover and cook over medium-high heat for 10 minutes.
-
7
Remove the chicken from the oven.
-
8
Chop the parsley, finely chop the peppers and keep aside.
-
9
Spoon the rice onto a nice plate, the chicken and sauce and finally garnish with parsley and the chopped peppers.
