Aromatic Saffron Chicken and Coconut Milk Rice
Saffron chicken and coconut rice made in one skillet or pot for a healthy dinner!
Servings: 6 servings
Calories: 465kcal
Ingredients
- 1.5 to 2 lbs boneless chicken thighs
Turmeric Coconut Milk Marinade:
- 1 15-ounce can full-fat coconut milk
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 1/2 tsp onion powder optional
- 1/4 tsp red pepper flakes optional
- 1 tsp sea salt
For the Rice Skillet:
- 2 cups white rice soaked
- 1 cup water
- 1/4 tsp one pinch saffron threads
- 1 cup frozen peas
- 1/2 cup raisins
- 1 lemon sliced for serving
Instructions
- Combine the coconut milk, turmeric, cinnamon, onion powder, red pepper flakes and sea salt in a blender and blend until smooth.
- Add the chicken to a sealable container or zip lock back and pour in ½ cup of the turmeric coconut milk mixture. Marinate at least 15 minutes, up to 12 hours.
- Transfer rice to a large bowl or measuring cup and cover with at least 2 inches of water. Soak at least 15 minutes (up to 12 hours). Drain the water and set rice aside until ready to use.
- Heat a large skillet with a deep lip (or dutch oven) over medium heat and add the chicken with the marinade. Brown chicken for 3 minutes per side.
- Add rice, remaining coconut milk mixture and water to the skillet and stir. Bring to a full boil. Add saffron threads, peas, and raisins and return to a boil.
- Reduce heat to a simmer, cover and cook 10 minutes.
- Remove lid, stir, replace lid. Let sit 10 more minutes with no heat. Taste the rice for flavor and add more sea salt and/or a squeeze of fresh lemon juice to taste. Serve with fresh lemon wedges.
Nutrition
Serving: 1of 6 | Calories: 465kcal | Carbohydrates: 44g | Protein: 22g | Fat: 21g | Fiber: 2g | Sugar: 7g