Best Chicken And Vegetables In Saffron Broth Recipes

POACHED CHICKEN WITH VEGETABLES, CORIANDER AND SAFFRON COUSCOUS

Poached Chicken with Vegetables, Coriander and Saffron Couscous image

Categories Chicken Garlic Ginger Herb Olive Onion Marinate Poach Saffron Zucchini Winter Couscous Gourmet

Yield Serves 2

Number Of Ingredients 24

Ingredients

For the chicken
3/4 pound boneless skinless chicken breast, halved
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 garlic clove, minced
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon ground ginger
1/4 teaspoon crumbled saffron threads
2 cups chicken broth
3 tablespoons chopped fresh coriander
3 tablespoons chopped fresh flat-leafed parsley leaves
1 carrot, cut crosswise into 1/4-inch slices
1 zucchini, halved lengthwise and cut crosswise into 1/3-inch slices
1 tablespoon Niçoise olives
saffron couscous
For the couscous:
1/4 teaspoon crumbled saffron threads
3/4 cup chicken broth
1 tablespoon olive oil
1/2 cup couscous

Steps:

Prepare the chicken:
In a shallow dish sprinkle the chicken with the cumin, the ginger, the salt, and the garlic, drizzle it with the oil, and rub it all over to coat it well. Chill the chicken, covered, for at least 1 hour or overnight.
In a heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, stir in the ginger and the saffron, and cook the mixture for 30 seconds. Add the broth and 2 tablespoons each of the coriander and the parsley, bring the mixture to a boil, and simmer it for 10 minutes. Add the chicken and the carrot and poach the chicken, covered, for 10 minutes. Turn the chicken, add the zucchini, and cook the mixture, covered, for 10 minutes, or until the chicken is cooked through. Transfer the chicken with tongs to a cutting board and let it stand for 5 minutes. While the chicken is standing, add the olives and the remaining 1 tablespoon each of the coriander and the parsley to the pan, bring the liquid to a boil, and boil the mixture for 2 minutes.
Prepare the couscous:
Put the saffron in a small dish, set the dish on a rack set over a saucepan of the broth and 3/4 cup water, and bring the liquid to a boil. Heat the saffron for 1 minute, crumble it into the broth, and add the oil. Stir in the couscous, remove the pan from the heat, and let the couscous stand, covered, for 5 minutes. Fluff the couscous with a fork before serving.
Slice the chicken, divide it between 2 plates with the couscous, and spoon the vegetable mixture over it.

CHICKEN WITH SAFFRON RICE

Chicken With Saffron Rice image

Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.

Provided by Bonnie G 2

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 1/2 lbs chicken, thighs and drumsticks
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons olive oil
1 onion, finely diced
1 red bell pepper, seeded and finely diced
1/4 teaspoon saffron, crumbled
1/4 teaspoon red pepper flakes
5 garlic cloves, minced
1/2 cup dry sherry
2 1/4 cups chicken broth
14 1/2 ounces diced tomatoes in tomato puree (1 can)
3 cups medium grain rice
1/2 cup green olives, pitted and halved
1 tablespoon fresh flat-leaf parsley, minced

Steps:

Preheat oven to 350.
Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
Brown chicken in batches, 7-8 minutes per batch.
Transfer to plate. Discard fat; wipe out pot.
In same pot over medium heat, warm 1 tablespoon oil.
Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
Add garlic; cook 30 seconds.
Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
Let stand 10 minutes.
Sprinkle with parsley.