Chicken and Saffron Pilaf

Name: Chicken and Saffron Pilaf with Shirazi Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 300 ML of Water; 1 Piece of Chicken stock cube; 4 Piece of Cardamom pods; 50 Grams of Butter; 1 Piece of Cinnamon stick; 1 Tsp of Salt; 1 Tsp of Black pepper; 5 Grams of Ras el hanout; 2 Grams of Turmeric powder; 150 Grams of Basmati rice; 10 ML of Saffron Splash; 1 Piece of Cucumber; 150 Grams of Cherry tomatoes; 15 Grams of Fresh parsley; 1 Piece of Shallots; 1 Piece of Lemon; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 170 Grams of Natural yogurt; 20 Grams of Crispy onions

with Shirazi Salad

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

271 Reviews

Cals 938 · Prot 62 · Carbs 101 · Fat 32

Family Friendly

30 min

Chicken and Saffron Pilaf with Shirazi Salad

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

271 Reviews

Cals 938 · Prot 62 · Carbs 101 · Fat 32

Family Friendly

Ingredients

Pilaf

Chicken breast

400 Grams

Brown onion

1 Piece

Garlic cloves

2 Piece

Water

300 ML

Chicken stock cube 4*5*9*15*

1 Piece

Cardamom pods

4 Piece

Butter 4*

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

Saffron Splash

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 4*

170 Grams

Crispy onions 10*11*

20 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3925 / 938
Fats (g)	32.4
of which saturated (g)	16.3
Carbohydrates (g)	101
of which sugars (g)	20.8
Fibers (g)	10.2
Proteins (g)	62.4
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

2 Saute

Heat a large pan or pot with a lid over a medium-low heat with the butter. Once hot, add the onion, cardamom 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.

3 Add chicken

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

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.

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 oil, cucumber, tomatoes, parsley and shallots. Season with salt and pepper and mix well.