Chicken and Saffron Pilaf

with Shirazi Salad

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Instructions

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1 Prep

Peel and finely chop the onion. Peel and mince the garlic. Boil the measured water and dissolve the stock cube in it. Split the cardamom pods open with the back of a knife. Chop the chicken into bite-sized pieces.

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2 Saute

Heat a large pan or pot with a lid over a medium-low heat with the butter. Once hot, add the onioncardamom pods and cinnamon stick with a pinch of salt and pepper and cook for 6 min until soft. Add the garlic, ras el hanout and turmeric. Cook for 1 min further. 

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3 Add chicken

Add the chicken and rice and give everything a good mix up. 

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4 Cover and simmer

Cover with the stock and saffron and immediately place a lid on top. Simmer like this for 12-15 min or until the water has eveporated and the rice is cooked. 

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5 Make Shirazi salad

Meanwhile, chop the cucumber, cherry tomatoes and parsley very finely. Peel and chop the shallots very finely. Juice the lemon into a bowl and add the olive oilcucumber, tomatoesparsley and shallots. Season with salt and pepper and mix well. 

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6 Serve

Garnish the chicken pilaf with a dollop of yogurt and a sprinkling of fried onions. Serve the Shirazi salad alongside.

Tips for fussy eaters

Fry the chicken first to give it a lovely golden colour!

Pro tip

The trick to perfectly fluffy, non-mushy rice, is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Did you know, saffron is derived from the dried stem of a Crocus flower?

Cooking Time: 30 min

Cals 942 · Prot 55 · Carbs 87 · Fat 41

Gluten-Free

Ingredients

Number of people

Pilaf

Chicken breast 400 Grams
Brown onion 1 Piece
Garlic cloves 2 Pieces
Water 300 ML
Chicken stock cube 1 Piece
Cardamom pods 4 Pieces
Salted butter 50 Grams
Cinnamon stick 1 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Ras el hanout 5 Grams
Turmeric powder 2 Grams
Basmati rice 150 Grams
Splash of saffron 10 ML

Shirazi salad

Cucumber 1 Piece
Cherry tomatoes 150 Grams
Fresh parsley 15 Grams
Shallots 1 Piece
Lemon 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Garnish

Natural yogurt 170 Grams
Crispy onions 20 Grams

Did you know, saffron is derived from the dried stem of a Crocus flower?

Cooking Time: 30 min

Cals 942 · Prot 55 · Carbs 87 · Fat 41

Gluten-Free

Instructions

photo

1 Prep

Peel and finely chop the onion. Peel and mince the garlic. Boil the measured water and dissolve the stock cube in it. Split the cardamom pods open with the back of a knife. Chop the chicken into bite-sized pieces.

photo

2 Saute

Heat a large pan or pot with a lid over a medium-low heat with the butter. Once hot, add the onioncardamom pods and cinnamon stick with a pinch of salt and pepper and cook for 6 min until soft. Add the garlic, ras el hanout and turmeric. Cook for 1 min further. 

photo

3 Add chicken

Add the chicken and rice and give everything a good mix up. 

photo

4 Cover and simmer

Cover with the stock and saffron and immediately place a lid on top. Simmer like this for 12-15 min or until the water has eveporated and the rice is cooked. 

photo

5 Make Shirazi salad

Meanwhile, chop the cucumber, cherry tomatoes and parsley very finely. Peel and chop the shallots very finely. Juice the lemon into a bowl and add the olive oilcucumber, tomatoesparsley and shallots. Season with salt and pepper and mix well. 

photo

6 Serve

Garnish the chicken pilaf with a dollop of yogurt and a sprinkling of fried onions. Serve the Shirazi salad alongside.

Tips for fussy eaters

Fry the chicken first to give it a lovely golden colour!

Pro tip

The trick to perfectly fluffy, non-mushy rice, is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Pilaf

Chicken breast 400 Grams
Brown onion 1 Piece
Garlic cloves 2 Pieces
Water 300 ML
Chicken stock cube 1 Piece
Cardamom pods 4 Pieces
Salted butter 50 Grams
Cinnamon stick 1 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Ras el hanout 5 Grams
Turmeric powder 2 Grams
Basmati rice 150 Grams
Splash of saffron 10 ML

Shirazi salad

Cucumber 1 Piece
Cherry tomatoes 150 Grams
Fresh parsley 15 Grams
Shallots 1 Piece
Lemon 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Garnish

Natural yogurt 170 Grams
Crispy onions 20 Grams
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