Friday, November 9, 2007

SAFFRON CHICKEN. it's waiting for you.

i cooked this in a flat spin last night before running out of the door to yoga. on my return, two hours later, it had reached perfection. so it's a highly recommendable dish when you've got stuff on. it's my mum's dish, and was one of our favourites as children. the rice gets all golden and brown around the edges of the pot, some bits all crispy like fried rice, and other bits all stodgy and comforting. tuck in. we've got the tea party tomorrow so i've been baking all morning... these delicious looking banana and toffee and walnut treats. and also sweet heart shaped rose biscuits, which i may make my moniker.

1 tbsp olive oil
2 red peppers
3 tomatoes
1 courgette
1 onion
150g provencal pitted olives
1 dsp tomato puree
2 cloves of garlic
300ml vegetable stock
4 chicken pieces
300g basmati rice
1 pinch of saffron
1 cup red wine
preheat the oven to 220c.
heat the olive oil in a metal pan which has a matching lid that is oven proof. add the pepper to this, finely chopped into little cubes. Then add finely chopped onion and courgette and let these vegetables sweat away on a low heat so that they begin to sweeten. (5 minutes or so.) Mean while make a vegetable stock and add to this the pinch of saffron, the tomato puree and the wine, in order to infuse. Set aside. Add the chicken pieces to the pot along with roughly chopped tomatoes and crushed garlic. Pour over the stock mix and olives, and simmer this for another ten minutes or so on the hob, before adding the basmatic rice. Cover the pan, and place in the oven for twenty minutes on this high heat, before turning the oven completely off, and leaving the pot to sit there for 2 hours… while you go to yoga. When you get back, you’ve got a delicious meal waiting for you, still piping hot, and perfectly cooked. Add lots of pepper and salt and serve with a baby spinach salad with a plain olive oil and balsamic vinegar dressing.

2 comments:

  1. These days saffron floods the world from the Middle East and the saffron growers in Spain struggle to survive the competition.

    The Moors brought saffron to Spain over a thousand years ago, and it’s use has never been so popular. It’s the gold of the spices

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