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garlic ground turmeric ground ginger salt saffron threads olive oil chicken butter margarine onion chicken chicken broth whipping cream rice parsley
Viewed: 91 - Published at: 9 years agoIngredients
- 1 garlic clove, minced
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1/8 tsp. crushed saffron threads
- 1/3 cup olive oil
- 6 chicken-breast halves, skinned, boned
- 2 tbsp. butter
- margarine
- 3/4 cup sliced onion
- 1-1/2 cup chicken stock,
- canned chicken broth (about)
- 3/4 cup whipping cream
- 3-1/2 cup hot cooked rice
- 3 tbsp. snipped fresh parsley
Method
- Combine garlic, turmeric, ginger, salt and saffron; mix well.
- Add 1/4 cup olive oil; mix until blended..
- Coat chicken breast halves with this mixture, rubbing into the meat.
- Refrigerate several hours or overnight.
- In a large skillet, heat remaining olive oil with butter or margarine.
- Add onion.
- Cook over low heat until soft but not browned.
- Add chicken pieces and enough stock or broth to cover chicken.
- Cover and simmer until chicken is tender and opaque, about 25 minutes.
- Remove chicken; keep warm.
- Increase heat to medium high; cook broth until reduced to about 3/4 cup.
- Add cream; stir to blend.
- Continue to cook until mixture is further reduced and very slightly thickened.
- Taste sauce for seasoning.
- Spread rice on a heated serving platter.
- Top with chicken.
- Spoon sauce over chicken.
- Sprinkle with parsley.
- Makes 6 servings.
- How to Cook with Herbs, Spices & Flavorings.
