Chicken With Saffron Jeweled Rice

Recipe by UmmBinat
READY IN: 45mins




  • Heat half the butter in a large frying pan.
  • Add the sliced onion and cook, stirring occasionally, until golden, Remove to plate.
  • Heat remaining butter in the pan and add the chicken.
  • Cook, turning occasionally, until brown all over and half cooked or more. Remove to plate.
  • Add the dried cranberries & chopped dates to the pan and sprinkle with the icing sugar.
  • Cook, stirring, for 1 minute.
  • Return onion and browned chicken to the pan.
  • Add drained rice, water as needed, I'd use just under 2 cups, use the amount you would usually to cook rice. Add the orange zest, coarsely grated carrot, saffron, cumin, cinnamon, cracked cardamom pods, sea salt, to taste and stir to combine.
  • Increase heat to high to bring to the boil.
  • Reduce heat to low and cook, covered, for 15-20 minutes or until rice is tender and liquid is absorbed.
  • Remove from heat and set aside, covered, for 5 minutes to rest.
  • Use a fork to fluff the rice.
  • Add half of the toasted almonds and pistachios and stir through the rice.
  • Transfer to a serving platter.
  • Sprinkle with remaining pistachios, almonds, and rose water if using.
  • Arrange lime wedges around dish.
  • Serve immediately.
  • Avoid actually eating the cardamom pods.