Saffron Chicken Low Carb Recipes

SAFFRON CHICKEN - LOW CARB

Steps:

• Slice the mushrooms and the onions and the garlic.
• Chop the tomatoes into eighths - you want chunks of tomato you can actually taste!
• In a saute pan, melt the oil and butter and brown the chicken on all sides.
• Add the mushrooms, onion and garlic and stir until onions are wilted.
• Add the tomatoes, broth, sherry and when liquid is heated through, add the saffron and other seasonings.
• Cover the pan, reduce heat and simmer until chicken is cooked through.
• Serve in bowls with broth over the meat and vegetables.

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES

Steps:

• Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
• Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
• Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
• Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
• Season with black pepper and serve with rice or pita to soak up the lemony juices.

SAFFRON CHICKEN

Steps:

• Preheat oven to 375º.
• Melt butter in skillet. Cook chicken breasts until mostly cooked.
• In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
• In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
• Cover casserole with aluminium foil.
• Cook for 45 minutes, or until rice has absorbed almost all of the liquid.

SAFFRON CHICKEN

Steps:

• Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
• Cool, and then crush them with the back of a spoon.
• Dissolve them in 1 tablespoon of very hot water.
• Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
• Add garlic.
• Add the dissolved saffron to the pan with the cardomon, then add the chicken.
• Turn the chicken pieces in the mix, coating well.
• Add the salt, cover and cook for 25 minutes until the chicken is tender.
• Uncover the pan and continue cooking, turning often until the liquid is almost gone.

MOROCCAN SAFFRON CHICKEN

Steps:

• Mix all ingredients in a Dutch oven or heavy-bottomed pot.
• Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
• Do not add water, and be careful not to burn the chicken.
• Reduce the liquids until they are mostly oils.
• Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).