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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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 or margarine
3/4 cup sliced onion
1-1/2 cups chicken stock, or canned chicken broth (about)
3/4 cup whipping cream
3-1/2 cups hot cooked rice
3 tbsp. snipped fresh parsley
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Directions:
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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.
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Comments from olga
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The blandness of white meat disappears when chicken is seasoned this way.
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