Saffron Chicken and Rice with Dates |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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North African staples transform this simple supper. Ingredients:
1 tablespoon vegetable oil |
1 pound skinless, boneless chicken breast, cut into bite-sized pieces |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups chopped onion |
1/4 teaspoon saffron threads, crushed and divided |
2 garlic cloves, minced |
2 cups tomato juice |
6 whole pitted dates, quartered |
2 cups water |
1 cup uncooked long-grain rice |
3 green onions, thinly sliced |
lemon wedges (optional) |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan, and sauté 5 minutes, browning on all sides. Remove chicken from pan; keep warm.
2. Add onion, 1/8 teaspoon saffron, and garlic to pan; sauté 5 minutes or until onion is tender. Stir in reserved chicken, tomato juice, and dates; cover. Reduce heat to low, and cook 15 minutes. Uncover; cook 10 minutes. Remove from heat; keep warm.
3. Combine 1/4 teaspoon salt, 1/8 teaspoon saffron, 2 cups water, and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed. Fluff with a fork. Serve the chicken mixture over rice mixture. Garnish with sliced green onions and lemon wedges, if desired.
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