Dinner

Saffron and Lemon Chicken Pilaf is for Dinner.

Saffron and Lemon Chicken Pilaf takes 60 minutes to prepare.

Saffron and Lemon Chicken Pilaf takes 30 minutes to cook.

Saffron and Lemon Chicken Pilaf makes 6 servings.

The ingredients for Saffron and Lemon Chicken Pilaf are:

500g Chicken Breast, cut into 1 X 1/2 inch pieces
200g Organic Plain Greek Yogurt
Juice of half a Lemon Juice
1/4 tsp Ground Cinnamon
1/2 tsp Saffron threads
1 litre Chicken Broth
1 tbsp Unsalted Butter
3 tbsp Peanut Oil
500g Uncooked Basmati Rice
3-4 cardamom pods, bruised
Juice and zest of one Lemon
1/4 cup Cashew Nuts, dry roasted
1/4 cup Slivered Almonds
2 tbsp Pine Nuts
3-4 tbps Shelled Pistachio Nuts
4 tbsp chopped Parsley

Here is how you make Saffron and Lemon Chicken Pilaf:

(Prep time includes marinating time).Marinate the chicken pieces in the yogurt, juice of half a lemon and cinnamon for about an hour. While it is marinating, soak the saffron threads in the chicken stock.Toast the cashews, almonds and pine nuts in a dry pan just until toasted and fragrant. Set aside with pistachios.In a large pan with a lid, melt butter and 1 tablespoon of the peanut oil over medium heat; add the rice stirring to coat. Pour in the saffron and chicken stock, add the cardamom pods, juice and zest of the whole lemon, and bring the pan to the boil. Give a quick stir and put on the lid, turning the heat down to very low (if you don't have a simmer burner that goes very low, a heat diffuser is a good idea). Cook for about 10-25 minutes, until the rice has absorbed all of the liquid and is cooked through.While the rice is cooking, shake the yogurt off of the chicken pieces in a sieve and give a quick rinse, shaking them fairly dry - you don't want all of the yogurt off, but you don't want it sopping with it either.Fry the pieces in smallish batches in a hot pan with the remaining peanut oil so that they brown nicely as opposed to stewing.When the rice is cooked, toss the browned chicken pieces through with a fork, add the the nuts and the chopped parsley and toss to incorporate. Sprinkle with chopped pistachios before serving.OMG - yum.Serves 6.Number of Servings: 6Recipe submitted by SparkPeople user PIXBADGIRL.

The nutritional information for Saffron and Lemon Chicken Pilaf is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 392.7

• Total Fat: 19.4 g
• Cholesterol: 57.7 mg
• Sodium: 846.2 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 2.0 g
• Protein: 28.8 g