Saffron Chicken and Rice with Dates

Randy Mayor; Jan Gautro

North African staples transform this simple supper.

Yield: 6 servings (serving size: 1/2 cup rice and 2/3 cup chicken mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 12%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 20.8g
  • Carbohydrate: 38.6g
  • Fiber: 2.5g
  • Cholesterol: 44mg
  • Iron: 2.8mg
  • Sodium: 500mg
  • Calcium: 43mg

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)

Preparation

  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.
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