Saffron Chicken & Rice

• Chicken thigh(700 g)
• Basmati Rice(300 g)
• Onion(1)
• Garlic(4 cloves)
• Chicken Broth(750 ml)
• Saffron(½ tsp)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• Parmesan(50 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cut the {Chicken thigh} into irregular bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, grate the {Parmesan}, zest half the {Lemon}, then chop the {Fresh parsley}.

   ~12 min

2. 2

   Heat the {Olive oil} and {Butter} in a deep sauté pan or Dutch oven over medium heat. Add the {Chicken thigh}, {Salt}, and {Black pepper}, then cook until the pieces lose their raw color and pick up a little golden color in spots. Stir in the {Onion} and cook until softened, then add the {Garlic} for the last minute.

   ~10 min

3. 3

   Stir in the {Basmati Rice} and {Saffron} until the grains are glossy. Pour in the {Chicken Stock} and add 250ml water. Bring to a gentle boil, scraping up any bits from the bottom.

   ~3 min

4. 4

   Lower the heat, cover, and simmer until the rice is tender and the liquid is absorbed. Let the chicken finish cooking right in the rice.

   ~15 min

5. 5

   Turn off the heat. Add the {Parmesan}, {Fresh parsley}, and {Lemon} zest with 1 tbsp juice from the {Lemon}. Fold everything together until the rice turns creamy and cohesive. Rest, covered, before fluffing gently.

   ~5 min

6. 6

   Spoon into bowls and serve with the remaining {Lemon} cut into wedges for squeezing over.

   ~2 min