SAFFRON CHICKEN, BOILED LEMON AND GREEN BEAN SALAD
Steps:
- Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool.
- In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.
- Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.
- Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.
- Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces.
- In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine.
Nutrition Facts : Calories 324 calorie, Fat 16 grams, SaturatedFat 2.5 grams, Cholesterol 91 milligrams, Sodium 391 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 32 grams, Sugar 8 grams
MOROCCAN CHICKEN STEW WITH GREEN BEANS
A couple of weeks ago, I posted an entry encouraging you guys to make your own tandoori spice at home, inspired by a delicious one I had found in my local market. Not being that guys that's going to leave you hanging with a rogue jar of "what do I do with that now?" spice blend, this week's "Dinner Rush" is putting it back in action to create a quick and delicious Moroccan inspired stew. The flavors of Morocco are known for rather closely treading the line between sweet and savory. Lots of the spices in our tandoori blend - cumin, ginger and turmeric, for instance - are blended with cinnamon, lemon and dried fruits to produce simply composed and intricately flavored dishes. For ease of preparation, I've borrowed only a few of those ideas. If you've got the time to get a bit crazy, though, see how a pinch of saffron and a handful each of chopped prunes and chopped green olives completely take this dish to a new level. This stew is a great idea to keep on hand, too, for a "Meatless Monday" inspiration. You can easily swap the chicken stock for veggie stock or water and the shredded chicken for a can of chick peas. Do me a huge favor, though, and don't skimp on the cilantro at the end. It cuts through the spice in the tandoori powder and gives the dish a great balance. Plus it's one of my top three favorite herbs, for those curious.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.
- Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.
- Serve the stew over steamed white rice garnished with cilantro.
SPICED SAFFRON CHICKEN AND GREEN BEANS
This just popped into my head as "I must make this. NOW!" and it was amazing. I used my Once a Week Chicken, but fresh chicken would work just as easily. Leave out the jalapeno and red chili flakes for a milder dish.
Provided by Abi Fae
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauce:.
- Place saffron in hot water. Let sit.
- Place all other ingredients in a saucepan and heat slowly over low heat. Once the honey has melted, pour saffron water through a sieve and simmer another five minutes. Do not let it boil.
- All the whole garlic cloves go in with the green beans.
- Chicken:.
- If you are using fresh chicken, chop it into bite size pieces.
- Pour half the sauce into a frying pan and add lemon juice and red chili flakes. Add chicken and cook until it is heated through (if using cooked chicken) or until done (if using fresh chicken).
- Green Beans:.
- Place beans into a 9 x 9 glass baking dish. Add broth (enough to barely cover), the other half of the sauce, garlic, onion and jalapeno. Cover and bake at 350 for 20-30 minutes, or until the green beans are just starting to soften.
- Serve and enjoy!
Nutrition Facts : Calories 461, Fat 21.8, SaturatedFat 6.3, Cholesterol 103.5, Sodium 311.4, Carbohydrate 39.3, Fiber 5.1, Sugar 26.8, Protein 30
BRAISED LEMON-SAFFRON CHICKEN AND POTATOES
In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.
Provided by Yasmin Fahr
Categories dinner, poultry, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 9
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.
SPICY CHICKEN & BEAN STEW
This hearty, satisfying one-pot is low fat and easy on the washing up
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
- Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
- Stir through the coriander and serve with soured cream and crusty bread.
Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium
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30-MINUTE SESAME CHICKEN GREEN BEAN STIR FRY
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5/5 (85)Calories 440 per servingTotal Time 30 mins
- First make your stir fry sauce: in a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes and arrowroot starch (or cornstarch). Set aside.
- Add ½ tablespoon sesame oil to a large pot and place over medium heat. Once oil is hot add in ground chicken and season with garlic powder, salt and pepper. Quickly begin to break up the meat and cook until no longer pink. Once cooked, transfer meat to a bowl and set aside. Keep heat in pan.
- In the same pot, add ½ tablespoon sesame oil. Add in chopped onion and sliced carrots and cook for 2-4 minutes until onions begin to soften. Next add in green beans and bell pepper and cook, stirring frequently, for an additional 6-8 minutes or until green beans are slightly tender but still have a bite. Add cooked ground chicken back to the pot with the veggies. Immediately turn the heat to low and add in the sauce. Cook for an additional 2-4 minutes over low heat until the sauce begins to thicken.
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CHICKEN AND GREEN BEAN STIR-FRY RECIPE | BON APPéTIT
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4.5/5 (49)Estimated Reading Time 6 minsServings 4
- Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
- Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.
- Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.
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