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Spiced chicken with saffron rice
Spiced chicken with saffron rice
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Experience the aromatic blend of saffron-infused rice served with zesty, bold spiced chicken.
Ingredients:
  • 5.00 gm mild curry powder
  • 8.00 gm brown sugar
  • 2 garlic cloves, crushed
  • 1.20 gm sea salt
  • 550g chicken tenderloins, trimmed, tendons removed
  • 255.00 gm chicken style liquid stock
  • 200.00 gm basmati rice, rinsed
  • 1/4 tsp saffron threads (see note)
  • 125.00 gm mango chutney
  • olive oil cooking spray
  • 82.50 ml coriander leaves, to serve
Instructions:
  • In a ceramic dish, mix curry powder, sugar, garlic, and salt. Add chicken and coat evenly. Cover and refrigerate for 30 minutes. Preheat a barbecue plate on high heat.
  • In a saucepan, bring stock and 1 cup of water to a boil. Stir in rice and saffron, then cover and simmer on medium-low heat for 10 minutes until the liquid is fully absorbed. Remove from heat, let it stand covered for 5 minutes.
  • In a small saucepan, combine chutney and 1/4 cup water. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes until thickened.
  • Spray chicken with oil, then reduce barbecue heat to medium. Cook chicken for 2 to 3 minutes per side until just cooked through. Spoon rice onto plates, top with chicken, drizzle with chutney sauce, and finish with fresh coriander. Serve and enjoy!

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