Exotic Saffron and Ginger Chicken
A Delicious Tangy Chicken Recipe full of Middle Eastern Flavours
Oct 6, 2009
Chicken is ideal for using in recipes which involve marinades. It’s one of those meats which can absorb the individual flavours of the strongest spices without allowing its own identity and distinctive taste to be overpowered. In this case it comes up against the heavyweights of saffron, ginger, cumin and garlic and tames them all into working together to form an exquisitely tasting meal. This simple recipe is a perfect example of how a heady mix of exotic ingredients can combine to create a dish which takes the taste buds on a culinary voyage of discovery.
The mix of spices in this North African recipe gives the chicken a flavour which makes it taste as though it was created in the narrow alleys of the souks of Marrakech. Its wonderfully fragrant aromas from the slightly pungent saffron threads and spicily sweet ginger seek out hungry nostrils promising eastern treasures which the finished dish delivers in full.
Ingredients for Exotic Saffron and Ginger Chicken
- 2 skinless chicken breasts
- 2 garlic cloves, finely chopped
- 1 onion finely, chopped
- 150ml chicken stock
- 2 tbsp chopped fresh parsley
- 20 small pitted green olives
- 1 tsp fresh saffron threads
- 1 tsp paprika
- 1 tsp ground cumin
- 1 inch piece of ginger, peeled and finely chopped
- 4 tbsp olive oil
- Juice of ½ a lemon
- Pepper
For two people
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Preparation for Exotic Saffron and Ginger Chicken
Combine 3 tablespoons of the olive oil with the ginger, garlic, paprika and cumin in a bowl.
Add the chicken breasts to the bowl, stir to coat thoroughly with the marinade, cover and place in a refrigerator for 3 hours.
- Heat 1 tablespoon of olive oil in a frying pan and fry the onion for 3 minutes until just softening.
- Add the chicken breasts and marinade to the pan and brown the chicken on both sides.
- Mix in the parsley, saffron and chicken stock.
- Bring to the boil, then cover the pan and turn the heat to a simmer. Leave for 25 minutes.
- Whilst the chicken is cooking prepare the aromatic yellow rice.
- After 25 minutes, remove the lid and squeeze the lemon juice over the chicken and add the olives to the sauce. Season with ground pepper and serve with yellow aromatic rice.
Cook’s Tip: If the sauce seems to have too much liquid at the end of the cooking process, turn the heat to high and boil it for a few minutes to reduce it slightly, but not too much as it’s delicious when it’s absorbed by the rice.
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