Saffron and chicken rice Morasah Polow
From frantic 15 years agoIngredients
- 1 orange shopping list
- 1 tblspn olive oil shopping list
- 1 brown onion, thinly sliced shopping list
- 8 (about 800g) chicken thigh fillets, cut into 3cm pieces shopping list
- 1/4 cup (45g) dried barberries* shopping list
- 2 tspn caster sugar shopping list
- 1/4 cup (50g) green raisins* shopping list
- 1 tspn saffron threads shopping list
- 2 cups (400g) basmati rice, rinsed and drained shopping list
- 3 cups (750ml) hot water shopping list
- 1/4 cup (40g) toasted slivered almonds shopping list
- 1/4 cup (40g) slivered or chopped pistachios shopping list
- *Because of their high acidity barberries are rarely eaten raw. They are available from Middle-Eastern stores. Substitute with dried currants or cranberries. shopping list
- *Green raisins are available from health food stores and Middle-eastern stores. Substitute with sultanas. shopping list
How to make it
- Use a zester or vegetable peeler to remove rind from the orange.
- Use a small, sharp knife to remove white pith from rind.
- Cut rind into very thin strips (julienne) and set aside.
- Heat half the oil in a large frying pan over high heat.
- Add the onion and cook, stirring occasionally, for 10 minutes or until golden and set aside.
- Heat remaining oil in the pan and add half the chicken.
- Cook, turning occasionally, for 5 minutes or until brown all over. Set aside.
- Repeat with remaining chicken.
- Add the barberries (or currants or cranberries) to the pan and sprinkle with sugar.
- Cook, stirring, for 1 minute or until heated through.
- Return onion and chicken to the pan.
- Add the raisins, saffron, rice, water and half the orange rind and stir to combine.
- Increase heat to high and bring to the boil.
- Reduce heat to low and cook, covered, for 2 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and set aside, covered, for 5 minutes to rest.
- Use a fork to fluff the rice.
- Add half the almonds and pistachios and stir through rice.
- Transfer to a serving dish.
- Sprinkle with remaining pistachios, almonds and orange rind.
- Serve immediately.
- ENJOY!!
People Who Like This Dish 3
- 3gdogs Nowhere, Us
- imhungry Northern, OH
- frantic Cleve, AU
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