Saffron & Honey Chicken and rice pot

I love everything to do with summer cooking and this dish is really light perfect for summer evening with a glass of wine. And i got to use my saffron i bought out in Egypt


To begin with you need

1 tbsp oil

8 chicken thighs

1 onion roughly chopped

1 clove of garlic finely chopped

100 ml white wine

500 ml chicken stock

a pinch of saffron

175 g paella rice

1 tbsp clear honey

200 g roasted red pepper roughly chopped

100 g fine green beans cut in half

2 tbsp flat leaf parsley

to begin with turn the oven on 180c fan 160c

heat half the oil in a large ovenproof pan and season the chicken with salt and pepper then brown them all over till golden, Remove from the pan and leave to rest.

add the remaining oil to the pan along with the onion for 5 -10 minutes then add the garlic & cook for a further minute. pour in the wine and let bubble for 2-3 mins i like this part because i can have a glass of wine whilst cooking chefs perk. add the stock and saffron, rice, honey and peppers bring to the boil then place the chicken back on top, cover tightly with a lid and place in the oven for 35 40 minutes or until the rice is tender.

at the end garnish with parsley and add the green beans boiling them for 4 mins.

i served mine with a crusty white baguette


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s