Roasted Chicken with Saffron Rice, Vegetables
This rice is filled with aromatic vegetables, herbs and the chicken. Simple, delicious and full of flavor, nuanced by the exotic saffron, toasted pine nuts, slivered almonds and golden raisins.
Servings: 4 servings
- 1 Roasted Chicken breast meat
- 2 tbsp olive oil
- 1 cup rice
- Pinch Saffron
- 1 onion chopped
- 3 ribs celery chopped
- 1/4 cup pine nuts
- 1/4 cup slivered almonds
- 1/4 cup golden raisins
- 1 tsp dried thyme
- freshly ground black pepper
- 2 cups chicken stock
Strip the roasted chicken and separate white and dark meat. Reserve dark meat for a soup. Tear breast meat into bite size pieces and set aside.
In a small sauté pan toast the pine nuts and slivered almonds. When nuts become golden brown and fragrant, remove from heat and toss with some salt. Set aside.
Chop the onion and celery into small pieces, set aside.
In a large stock pot heat the olive oil and toast the rice until golden brown and add saffron. Add the chopped vegetables, chicken, nuts, thyme and raisins. Stir in chicken stock.
Cover and simmer on low for 20 minutes. Season to taste if needed and serve.
Calories: 905kcal | Carbohydrates: 50g | Protein: 64g | Fat: 48g | Saturated Fat: 10g | Cholesterol: 182mg | Sodium: 204mg | Potassium: 843mg | Fiber: 3g | Sugar: 7g | Vitamin A: 335IU | Vitamin C: 3.2mg | Calcium: 87mg | Iron: 4.7mg