Saffron Chicken and Rice with Dates

Saffron Chicken and Rice with Dates Recipe
Randy Mayor; Jan Gautro
North African staples transform this simple supper.


6 servings (serving size: 1/2 cup rice and 2/3 cup chicken mixture)

Recipe from

Cooking Light

Nutritional 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


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)


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.

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.

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.

Dana McCauley,

Cooking Light

November 2004
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