Tuesday, April 13, 2010

Keeping it Simple: Poached Chicken with Saffron

Here is a recipe that is so simple and quick. It is a gloomy April day, with a chill in the air. My plan is to venture up to The Lost World of Old Europe: The Danube Valley, 5000–3500 B.C. at New York University Institute for the Study of the Ancient World. Then make this dish and get comfortable.


3/4 pound of boneless, skinless chicken breasts, halved (I like to tenderize the chicken)
1 onion, chopped,(I like to just slice)
3 tablespoons olive oil
1/4 teaspoon crumbled saffron threads
2 cups chicken broth
3 tablespoons chopped fresh flat-leafed parsley leaves
serve with:
saffron couscous (Israeli couscous is the best, just discovered at Holyland Market, it is fluffier and tastier)
For the couscous:
1/4 teaspoon crumbled saffron threads
3/4 cup chicken broth
1 tablespoon olive oil
1/2 cup couscous

Prepare the chicken:In a heavy saucepan cook the onion  in the oil over moderately low heat, stirring, until they are softened, stir in the saffron, and cook the mixture for 30 seconds. Add the broth and 2 tablespoons of the parsley, bring the mixture to a boil, and simmer it for 10 minutes. Add the chicken and poach, covered, for 10 minutes. Turn the chicken,  for 10 more minutes, or until the chicken is cooked through. Transfer the chicken with tongs to a cutting board and let it stand for 5 minutes.slice.
Prepare the couscous:
dissolve the saffron in a few tablespoons of hot water, pour into the broth, and add the oil. Stir in the couscous, remove the pan from the heat, and let the couscous stand, covered, for 5 minutes. Fluff the couscous with a fork before serving.

Slice the chicken, divide it between 2 plates with the couscous, and spoon the saffron liquid over it. Sprinkle the remaining parsley over dish.

1 comment:

  1. I still say you should open a restaurant
    or other "food shop extraordinary" and
    be what you are--a great chef!