Persian Saffron Chicken and Chickpea Stew
with Dill Cauliflower Rice and Shirazi Salad
Dried lemons or limes are an essential ingredient used throughout the Persian Gulf. It has a unique citrusy flavour with a slight smoky and earthy aroma.
Cals 596 · Prot 56 · Carbs 65 · Fat 14
Calorie Smart
Global Eats
40 min
Dried lemons or limes are an essential ingredient used throughout the Persian Gulf. It has a unique citrusy flavour with a slight smoky and earthy aroma.
Cals 596 · Prot 56 · Carbs 65 · Fat 14
Calorie Smart
Global Eats
Ingredients
Saffron Chicken
Skinless boneless chicken thighs
400 Grams
Chickpeas
240 Grams
Brown onion
1 Piece
Dried lemon
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Turmeric powder
2 Grams
Water
150 ML
Chicken stock cube
4*5*9*15*
1 Piece
Saffron Splash
30 ML
Cardamom pods
4 Piece
Dill Cauli Rice
Fresh dill
15 Grams
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Fenugreek leaves
2 Grams
Salt
0.5 Tsp
Shirazi Salad
Fresh mint
10 Grams
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Spring onion
40 Grams
Olive oil
0.5 Tbsp
Lime
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Natural yogurt
4*
170 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
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) | 2495 / 596 |
| Fats (g) | 13.7 |
| of which saturated (g) | 4.7 |
| Carbohydrates (g) | 65 |
| of which sugars (g) | 18.7 |
| Fibers (g) | 14.5 |
| Proteins (g) | 56.4 |
| Salt (g) | 4.1 |
*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
- Drain and rinse the chickpeas.
- Peel and finely slice the onion.
- Finely chop the dill (stems included).
2 Prep dried lemons
- Soak the dried lemons in a bowl of warm water for 1-2 min, then drain.
- With one hand, hold tightly and using a fork, gently pierce several holes through the skin and all the way around, 3-4 times.
Tip! Piercing the dried lemons will help them soften and infuse their flavour better while braising in the stew.
3 Make stew
- Heat a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt. Fry for 5 min until lightly golden.
- Add the chicken thighs and turmeric. Fry for 5 min further until browned.
- Add the chickpeas, measured water, 0.5 chicken stock cube, saffron water, dried lemon, and cardamom pods.
- Cover. Cook on medium heat for 20-25 min until the chicken is tender and the stew has thickened.
Tip! For more citrus flavour, give the dried lemon a gentle squeeze at the end of cooking.
4 Make cauliflower dill rice
- Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
- Heat a frying pan over medium heat with a drizzle of oil.
- Once hot, add the cauliflower, dill, and fenugreek, with a pinch of salt.
- Stir-fry for 5 min.
- Cover and set aside.
5 Make salad
- Pick and finely chop the mint.
- Chop the cucumbers into small bite-sized pieces.
- Slice the cherry tomatoes in quarters.
- Trim and finely chop the spring onions.
- In a bowl, combine the mint, cucumber, cherry tomatoes, and spring onions with a drizzle of olive oil and a generous squeeze of lime.
- Season with a pinch of salt and pepper to taste.
6 Serve
- Serve the Persian Saffron Chicken and Chickpea Stew on Dill Cauliflower Rice with Shirazi Salad and yogurt alongside.
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