Saffron Chicken

by Phae

While saffron may be the world’s most expensive spice, fortunately a little goes a long way. It’s used sparingly to add golden-yellow color and a slightly floral flavor to a wide variety of Middle Eastern, African and European-inspired foods. And research suggests the spice can boost your mood, by having antidepressant effects and helping to alleviate PMS symptoms.

Researchers believe that the spice works by “the same mechanism as Prozac,” helping to make the feel-good neurotransmitter serotonin more available to the brain. Enjoy this special spice in these healthy saffron recipes.

Chicken cooked with fragrant Baby Brand Saffron, parsley, almonds and chickpeas.      

• 75g almonds
• 50g butter
• 4 large chicken pieces
• 1/2 tsp Baby Brand Saffron
• 4 tbs Parsley
• 2 onions, sliced
• 1 (900 ml) chicken stock
• 1 Cinnamon Sticks
• 400g canned chick peas
• drained and rinsed 1 tbs lemon juice  
Boil the almonds in unsalted water for 1 hour.
Meanwhile, melt the butter in a large pan and fry the chicken in batches with half the Baby Brand Saffron.
Remove when the chicken has browned and repeat with remaining chicken pieces.
Remove from the pan; add the onions and fry for 10 minutes.
Return the chicken to the pan and add the parsley, stock, remaining Baby Brand Saffron and cinnamon, simmer for 30 minutes.
Add the drained almonds and chickpeas.
Simmer for 10 minutes and season well.
Add a squeeze of lemon juice before serving.
Serve with lemon slices and parsley.

Heat the oil in a large skillet set over high heat. Season the chicken with salt and pepper and add to the hot oil. Cook until golden and cooked through, about 3 minutes per side. Transfer the chicken to a serving platter and tent with foil to keep warm.

Reduce heat to medium, then add the shallots and garlic. Cook about 2 minutes, until the shallots are tender. Using a wooden spoon, deglaze the pan with the wine, making sure to scrape up any brown bits at the bottom. Cook until the wine has all but evaporated, then add the chicken broth and saffron. Bring mixture to a simmer and cook for about 10 minutes, until reduced by half. Stir in the cream, salt and pepper and continue simmering an additional minute. Pour the sauce over the chicken and sprinkle with parsley. Serve immediately.

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