Saffron Rice with Chicken

Ingredients

• One chicken, cut into 4 pieces - you can use only breasts or only thighs, as you prefer
• Seasonings for boiling the chicken - bay leaf, cardamom pods, cinnamon sticks, black peppercorns, star anise, an onion, salt
• Saffron steeped with a little rose water and a pinch of ground cardamom or whole cardamom, a little water, and a drizzle of olive oil
• 2 cups rice
• A saffron rice and chicken recipe and method from a friend and the site’s chef on Sho Tabkhin Today:
• Rana Atoui
• Click the name Rana to visit her profile on our site

Method

1. We wash the chicken well, place it in boiling water and simmer for about 15 minutes on the stove, then drain the water and rinse the chicken
   Timers: 15 min
2. Pour boiling water into a pot with the spices for boiling and add the chicken with them, and simmer for about an hour over medium heat until the chicken is cooked
3. After the chicken is cooked, season it on both sides with the infused saffron, but set a little saffron aside for the rice
4. Add a little vegetable oil to a large nonstick skillet and brown the saffron-seasoned chicken pieces on both sides until browned
5. We rinse the rice and soak it in hot water for about 20 minutes with a pinch of salt
   Timers: 20 min
6. For each cup of rice we need one and a half cups of water
7. The water should be boiling
8. Pour the boiling water into the pot with a little vegetable oil and a teaspoon of ghee and salt, then add the drained rice
9. Leave on high heat with the pot covered, and when the water dries up, reduce the heat and drizzle the infused saffron in lines and let it steam for about half an hour until the rice is fully cooked.
10. Use a clean cloth designed for rice placed under the lid to absorb moisture during steaming