Saffron Chicken with Dates and Saffron Rice

This simple supper (Cooking Light, 2004) is transformed with North African staples into a meal that is beyond delicious!

Photo by Bruce Barone.

Ingredients

  • 1 tablespoon vegetable oil 
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper 
  • 1 1/2 cups chopped onion
  • 1/4 teaspoon saffron threads, crushed and divided
  • 2 garlic cloves, minced
  • 2 cups tomato juice
  • 6 whole pitted dates, quartered
  • 2 cups water
  • 1 cup uncooked long-grain rice
  • 3 green onions, thinly sliced
  • Lemon wedges (optional)(I used them over chicken and rice; yum!~)

Preparation

  • Heat oil in a large saucepan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan, and sauté 5 minutes, browning on all sides. Remove chicken from pan; keep warm.
  • Add onion, 1/8 teaspoon saffron, and garlic to pan; sauté 5 minutes or until onion is tender. Stir in reserved chicken, tomato juice, and dates; cover. Reduce heat to low, and cook 15 minutes. Uncover; cook 10 minutes. Remove from heat; keep warm.
  • Combine 1/4 teaspoon salt, 1/8 teaspoon saffron, 2 cups water, and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed. Fluff with a fork. Serve the chicken mixture over rice mixture. Garnish with sliced green onions and lemon wedges, if desired.

One thought on “Saffron Chicken with Dates and Saffron Rice

  1. Bruce another beautiful meal. I have 15 ladies coming for a luncheon on Tuesday, I am serving chicken and rice with cheese and broc. Kind of a cop out, old stand by, but I know most people like it and it is easy and I have it down pat. Now I am hungry. gee thanks, Richard from My Old Historic House.

    Like

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