Persian Chicken with Saffron Rice
A Persian dinner sized for one person, ready in 30 minutes. Roughly £2.40 a portion.
Per portion
Calories from protein 18%, carbs 30%, fat 52%. Estimated from the ingredients.
Roughly £2.40 a portion.
Method
- 1
If you have saffron, crumble it into 1 tbsp just-boiled water and leave to steep. Rinse the rice, then cook according to the packet instructions with the turmeric and a pinch of salt in the water, stirring in the saffron water for the last few minutes.
- 2
Meanwhile, toss the chicken with the crushed garlic, cinnamon, ¼ tsp salt, a squeeze of lemon and half the olive oil.
- 3
Heat the remaining oil in a frying pan and fry the onion over medium heat for 8 minutes until golden, then push it to one side.
- 4
Add the chicken and cook for 6–7 minutes each side until golden and cooked through (75°C in the thickest part). For the last 2 minutes, add the butter and tuck the whole apricots into the pan so they plump up in the buttery juices.
- 5
Season to taste with salt and black pepper, then slice the chicken and serve over the saffron rice with the onions, apricots and pan juices spooned over, and the rest of the lemon cut into a wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/persian-chicken-with-saffron-rice/
