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Saffron Chicken and Rice with Dates

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: 1/2 cup rice and 2/3 cup chicken mixture)
North African staples transform this simple supper.

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)

Nutrition Information

  • calories 273
  • caloriesfromfat 12 %
  • fat 3.5 g
  • satfat 0.7 g
  • monofat 0.8 g
  • polyfat 1.6 g
  • protein 20.8 g
  • carbohydrate 38.6 g
  • fiber 2.5 g
  • cholesterol 44 mg
  • iron 2.8 mg
  • sodium 500 mg
  • calcium 43 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.