Paccheri Pasta With Braised Chicken And Saffron Cream Food
PACCHERI WITH PORCINI AND PISTACHIO
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes.
- Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired.
PERSIAN SAFFRON BRAISED CHICKEN
This is, hands down, the most-requested dish when I have company over. My non-Armenian/Iranian friends especially love it - it's familiar enough, as it's still a chicken dinner, but they're always surprised by the flavorful combination of curry and saffron. It's a great "gateway" dish to serve to those who want an introduction to Persian/Iranian cuisine.
Provided by sumacandsalsa
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place saffron threads into a small cup or bowl and crush them up a bit with a spoon. Fill with 3-4 tablespoons of hot water, and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
- Season both sides of the chicken thighs with about 1 teaspoon salt and freshly cracked pepper.
- Heat 1 tbsp of oil on medium-high heat in a large non-stick skillet.
- Add chicken thighs and sear on both sides until golden (about 3-4 minutes each side). Remove and place on a plate to the side.
- In the same pan, add in the onions and cook on medium for 3-4 minutes, until softened and starting to color.
- Add in garlic and curry powder and stir for about a minute, until fragrant.
- Add in chicken stock/water and bring to a boil.
- Reduce to a simmer and add in saffron mixture. Season with 1 tsp salt and freshly cracked pepper. Stir.
- Add chicken thighs back to the pan, cover, and let cook on low for 20 minutes, flipping thighs halfway through, and seasoning to taste.
- Remove from pan, spoon over sauce, and serve with rice, greens, or salad!
Nutrition Facts : Calories 53.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 2.7, Sodium 1294.1, Carbohydrate 7.8, Fiber 1.1, Sugar 2.7, Protein 3
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- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot.
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