Saffron chicken with Basmati rice is an opportunity to delight the people who are dear to your heart.
A simple green salad with pomegranate seeds and a balsamico sauce will do for a starter.
Ingredients for 4 people
4 chicken thighs
300g of basmati rice
3 Big onions
3 tbsp of saffron powder
2 tbsp of cumin powder
Olive oil (preferably Greek)
Salt & pepper
A day prior to your cooking
Pour the basmati rice into a bowl and fill it with salted water.
Let it “swim” for 12 hours.
The same day
Cover the currants with water for 2 hours to soften them.
While the currants swell, sear the chicken thighs in olive oil (always Greek preferably) and watch your cooking.
I advise you to turn them every 5 minutes until the skin is golden brown.
In a frying pan, brown the 3 Big onions finely chopped in olive oil. Taste: they should be tender.
Add the 2 tbsp of saffron powder and the 2 tbsp of cumin powder.
Let simmer for 5 minutes over low heat then add your thighs.
Cover everything with water, salt, and pepper, to your liking.
And simmer again for about 30 minutes, still on low heat.
Squeeze the currants with a paper towel then pour them into your sauté pan where the chicken thighs, cumin, saffron, and finely chopped onions are simmering.
Simmer again for 30 minutes over low heat.
When the rice has been soaking in salted water for 12 hours, drain the water and then refill the pan.
If the water is not clear and still contains starch, you must repeat this task until the water is completely transparent.
Once transparent, bring everything to a boil, cook for about 15 minutes, and taste again: the rice should be slightly crunchy, cooked al dente.
Pour the water into a colander, and add a little butter and 1 tbsp of saffron powder before putting the rice back.
Wrap the lid with a tea towel and cook over low heat for 15 minutes.
For the easy-peasy dessert
Slice an orange per person, add 1 tbsp of flower blossom water, and a few pistachios.
My last secret to cooking well is to carefully choose each of the ingredients.