Serves 4-6
Ingredients
Chicken stew:
1 large pinch of Staffords Saffron Threads
8 free-range chicken pieces, skin on, legs / thighs / or a mix
1 large onion, diced
1 tsp Staffords Garlic Paste
1 tsp Staffords Chilli Paste
½ tsp turmeric
½ tsp cinnamon
¼ tsp nutmeg
½ tsp ground cardamom
½ tsp ground cumin
½ tsp ground coriander
400g tin crushed tomatoes
500ml chicken stock
Saffron rice:
1 Tbsp butter
1 cup basmati rice, rinsed
1 ½ cups water or chicken stock
1 large pinch of Staffords Saffron Threads
1 tsp salt
Toasted nut & fruit topping:
50g flaked almonds, toasted
40g pine nuts, toasted
50g raisins
50g sultanas
Method:
For the nut & fruit topping:
Combine all ingredients and mix.
Set aside until serving.
For the stew:
Add the Staffords Saffron threads to a mortar and pestle.
Grind the strands into a fine powder.
Pour in a few tablespoons of hot water.
Set aside to bloom.
Heat a drizzle of olive oil in a large pot / buffet casserole with a lid.
Sear the chicken pieces until deeply golden on the skin and browned underneath.
Remove and set aside.
Add the diced onion to the pan with a pinch of salt and sauté until soft.
Add the Staffords pastes along with all the spices and cook for a minute until fragrant.
Pour in the crushed tomatoes, stock and the bloomed Staffords saffron.
Stir to mix everything well together.
Return the chicken pieces to the braising liquid.
Bring to a simmer and place the lid on.
Turn the heat down to low and cook for ± 30 minutes until the chicken pieces are very tender and the sauce has developed its flavour.
Remove the lid towards the end of the cook time to reduce the sauce slightly.
For the rice:
Melt butter in a medium saucepan.
Stir in the rice and quickly coat in the butter.
Add the water / stock, Staffords saffron threads and salt.
Bring to a boil.
Reduce heat to low and cover.
Cook gently until rice is tender and liquid is absorbed, about 12 – 15 minutes.
Uncover and fluff rice with a fork.
Transfer to a serving dish and top with the toasted fruit and nut mix.
To serve:
Ladle generous spoonfuls of chicken and sauce onto the saffron rice.
Top with toasted fruit and nut mix and enjoy!