Serves: 4
Prep: 10– 15 mins
Cook: 30 - 45 mins
Nutrition per serving:
Kcal – 531
Fat – 22g
Carbs – 47g
Protein – 36g
WHAT YOU NEED
For the Chicken:
8 skinless chicken thighs fillets
1 tbsp. oil
1 large onion, diced
1 tbsp. ginger, minced
5 cloves garlic, minced
½ tsp. black pepper
3 large tomatoes, chopped
1 ½ tsp. turmeric
For the rice:
1/4 cup (60ml) boiling water
Pinch saffron threads (roughly 1/8 tsp.)
1 cup (225g) basmati rice
1 tsp. coconut oil
1/2 tsp. onion powder
1/4 tsp. salt
1 3/4 cup vegetable stock
WHAT YOU NEED TO DO
Season the thighs with salt and pepper.
Heat the oil in the pan, fry the thighs on both sides until golden brown. Remove from the pan and set aside.
In the same pan sauté the diced onion, garlic and ginger for 3-4 mins, often stirring — season with pepper and turmeric. Then add chopped tomatoes, and 1/4 cup of water, season with salt and bring to a boil.
Place the chicken thighs in the simmering sauce, cover with a lid and cook for about 30-45 mins or until the meat is tender.
In the meantime cook the rice. Combine saffron threads and boiling water and allow to brew’ for at least 5 minutes.
In a medium pot, combine saffron and the water with the rice and all other ingredients.
Cover and bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let sit for covered another 10 minutes before serving.
Serve 2 chicken thighs along with sauce and a serving of saffron rice.
Tip: rice can also be prepared in a rice cooker, prep the saffron as above and then follow rice cooker instructions.
KEY BENEFITS OF TURMERIC
Turmeric and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer.