Spiced chicken with saffron rice

Spiced chicken with saffron rice


Try the Mediterranean flavour of saffron with rice and spicy chicken.

The ingredient of Spiced chicken with saffron rice

  1. 2 teaspoons mild curry powder
  2. 2 teaspoons brown sugar
  3. 2 garlic cloves, crushed
  4. 1/2 teaspoon sea salt
  5. 550g chicken tenderloins, trimmed, tendons removed
  6. 1 cup Massel chicken style liquid stock
  7. 1 cup basmati rice, rinsed
  8. 1/4 teaspoon saffron threads (see note)
  9. 1/2 cup mango chutney
  10. olive oil cooking spray
  11. 1/3 cup coriander leaves, to serve

The instruction how to make Spiced chicken with saffron rice

  1. Combine curry powder, sugar, garlic and salt in a ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes. Preheat a barbecue plate on high heat.
  2. Pour stock and 1 cup water into a saucepan. Bring to the boil over high heat. Stir in rice and saffron. Cover. Reduce heat to medium-low. Simmer gently for 10 minutes or until rice has absorbed all the liquid. Remove from heat. Stand, covered, for 5 minutes.
  3. Place chutney in a small saucepan. Add 1/4 cup water. Bring to the boil over medium heat. Reduce heat to low and simmer for 5 minutes or until thickened.
  4. Lightly spray chicken with oil. Reduce barbecue plate heat to medium. Cook chicken for 2 to 3 minutes each side or until just cooked through. Spoon rice onto plates. Top with chicken. Drizzle with chutney sauce. Top with coriander. Serve.

Nutritions of Spiced chicken with saffron rice

calories: 431.634 calories
calories: 3.8 grams fat
calories: 0.8 grams saturated fat
calories: 60 grams carbohydrates
calories: 37.5 grams protein
calories: 97 milligrams cholesterol
calories: 610 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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