Saffron Chili Chicken Food

CHICKEN SCALLOPINE WITH SAFFRON CREAM SAUCE

Steps:

• Warm the olive oil in a large skillet over high heat. Season the chicken
• cutlets with salt and pepper. Cook the chicken until golden and cooked
• through, about 2 to 3 minutes per side. Transfer the chicken to serving
• plate and tent with foil to keep warm. Turn the heat to medium, add the
• shallot and the garlic and cook until tender, about 2 minutes.
• Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.
• Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.
• Sprinkle with parsley and serve immediately.

SAFFRON CHICKEN

Steps:

• Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
• Cool, and then crush them with the back of a spoon.
• Dissolve them in 1 tablespoon of very hot water.
• Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
• Add garlic.
• Add the dissolved saffron to the pan with the cardomon, then add the chicken.
• Turn the chicken pieces in the mix, coating well.
• Add the salt, cover and cook for 25 minutes until the chicken is tender.
• Uncover the pan and continue cooking, turning often until the liquid is almost gone.

MOROCCAN SAFFRON CHICKEN

Steps:

• Enjoy!

SAFFRON CHICKEN

Steps:

• Preheat oven to 375º.
• Melt butter in skillet. Cook chicken breasts until mostly cooked.
• In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
• In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
• Cover casserole with aluminium foil.
• Cook for 45 minutes, or until rice has absorbed almost all of the liquid.

EXCELLENT MUGHLAI ZAAFRANI MURG(MUGHLAI SAFFRON CHICKEN)

Steps:

• To make this yummy chicken, first prepare the marinade.
• Before doing that, soak red chili powder in water and prepare a paste of it.
• Now, in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste.
• Mix well, using your hand, and keep aside for 15-20 minutes.
• Heat oil in a skillet.
• Add bay leaves and cloves.
• Stir-fry for a minute.
• Add onion paste and sauté till it turns brown.
• Add a teaspoon of garlic paste.
• Continue to sauté till the raw smell of garlic is gone.
• Add the marinated chicken pieces and mix well.
• Cover and cook for 15 minutes or until the chicken is tender.
• Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.
• Mix well.
• Remove from flame.
• Garnish with fresh chopped coriander leaves.
• Serve hot with rotis/parathas/naan/kulcha!
• YUM!

SAFFRON CHILI CHICKEN

Steps:

• Pre-heat oven to 175ºC.
• Heat the oil in a fry pan and lightly brown chicken pieces. Place into a small casserole dish.
• Cut capsicum and onion into large pieces, cook in fry pan for 2-3 minutes with thyme, chilli and garlic .
• Add and saffron, stock and sugar, bring to the boil and pour over chicken. Sprinkle with cherry tomatoes and zest of lemon. Cover with lid or foil and bake for 45 minutes. Uncover and bake a further 15 minutes.
• Sprinkle with the chopped parsley before serving over cooked pasta of your choice.

YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA

Steps:

• In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
• In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
• Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

SAFFRON CHICKEN - LOW CARB

Steps:

• Slice the mushrooms and the onions and the garlic.
• Chop the tomatoes into eighths - you want chunks of tomato you can actually taste!
• In a saute pan, melt the oil and butter and brown the chicken on all sides.
• Add the mushrooms, onion and garlic and stir until onions are wilted.
• Add the tomatoes, broth, sherry and when liquid is heated through, add the saffron and other seasonings.
• Cover the pan, reduce heat and simmer until chicken is cooked through.
• Serve in bowls with broth over the meat and vegetables.

SAFFRON COUSCOUS

Steps:

• Combine warm water and saffron together in a bowl.
• Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
• Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.