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Saffron chicken with cashew and raisin pilaff
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World Book Day celebration supper, the perfect menu for book club friends.
700g Waitrose British Free Range Chicken Mini Fillets
1 tsp ground ginger
2 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic, chopped
¼ tsp saffron
1 cinnamon stick
1 tbsp tomato purée
300ml chicken stock
Juice of ½ lemon
6 tbsp Yeo Valley Organic Natural Yogurt
Flat leaf parsley, to garnish
400g basmati rice
2 fresh bay leaves
100g Wholesome Cashew Nuts and Raisins
1. Toss the mini fillets in the ground ginger and some seasoning. Heat half the oil in a large sauté pan and brown the chicken quickly on both sides. Remove and keep warm. Add the onion and garlic to the pan and cook for
5 minutes until soft and golden. Add the saffron, cinnamon stick and tomato purée and cook for a minute.
2. Return the chicken to the pan then stir in the stock, season and simmer gently, half-covered, for 25 minutes until the chicken is cooked through and there is no pink meat. Stir in the lemon juice and yogurt and check the
seasoning. Garnish with chopped parsley.
3. While the chicken is cooking, heat the remaining oil in a pan and add the rice and bay leaves. Cook for a minute to coat in the oil. Add 600ml water, bring to the boil then cover and simmer very gently for 20 minutes until the
water is absorbed and the rice cooked through.
4. Dry fry the cashew nuts and raisins together in a small frying pan for a couple of minutes until just golden. Fork through the rice and serve with the chicken.
To match our World Book Day supper, chose a wine that is off the beaten track. Domaine Paul Blanck Gewurztraminer 2009 Alsace, is a maelstrom of warm spice, slatelike minerality and beautifully poised kernel fruit. The initial hit of lychee and rosewater glides over these more serious notes.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in March 2011.