Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup

Name: Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters brown basmati rice; 4 larges chicken thighs, chopped in half, or 8 smaller ones; 4 servings coarse salt and black pepper; 1 Tbsp unrefined granulated sugar; 59 milliliters olive oil; 2 mediums onions, peeled and minced; 1 large organic orange; 118 milliliters shelled, chopped pistachio nuts; 2 teaspoons rose water; 1 large pinch saffron threads; 118 milliliters slivered blanched almonds; 946 milliliters about water

Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup might be just the main course you are searching for. One serving contains 840 calories, 31g of protein, and 48g of fat. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up saffron threads, onions, olive oil, and a few other things to make it today. To use up the pistachio nuts you could follow this main course with the Slow Cooker Vegan Coconut Rice Pudding with Mangoes and Pistachio Nuts as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.

Ingredients you will need

Water

Rice

Equipment you will use

Sieve

Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.

Ingredients you will need

Chicken Thighs

Olive Oil

Whole Chicken

Onion

Water

Equipment you will use

Frying Pan

Pot

Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.

Ingredients you will need

Orange

Potato

Water

Equipment you will use

Peeler

Frying Pan

Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy.

Ingredients you will need

Sugar

Water

Equipment you will use

Frying Pan

Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts.

Ingredients you will need

Slivered Almonds

Orange Zest

Pistachio Nuts

Syrup

Nuts

Equipment you will use

Frying Pan

Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.

Ingredients you will need

Cardamom Seeds

Rose Water

Saffron

Syrup

Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.

Ingredients you will need

Chicken Thighs

Orange Zest

Stock