GRILLED CHICKEN WITH SAFFRON AND APRICOTS
Make and share this Grilled Chicken With Saffron and Apricots recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
- In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
- In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
- Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.
Nutrition Facts : Calories 349.1, Fat 13.7, SaturatedFat 5.1, Cholesterol 93.5, Sodium 344.8, Carbohydrate 28.4, Fiber 3.3, Sugar 18.8, Protein 29.9
GRILLED VEGETABLES WITH SAFFRON RICE
Steps:
- In a large saucepan, over high heat bring chicken broth to a boil. Add rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy.
- Spray a grill pan with cooking spray. Grill vegetables over medium-high heat. Use tongs to remove from heat; set aside. In a serving bowl combine rice, grilled veggies, capers, and slivered almonds. Toss. Serve warm.
GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- In a medium bowl, combine the marinade ingredients.
- In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
- Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
- In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.
GRILLED CHICKEN WITH SAFFRON
Posting from ZWT6 for Iran region. This is from the "The BBQ Bible" cookbook by Steven Raichlen. This will be one of the easiest and most delectable recipes you will ever prepare. The yogurt and lemon juice tenderize the chicken, while the saffron perfumes the flavor. The recipes use 8 chicken pieces, but cook drumsticks on one skewer, thigh on another and chicken breasts on another. This allows for the different cooking times needed for the different pieces.
Provided by diner524
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minutes, then stir in the yogurt, onion, lemon juice, salt and pepper.
- Rinse off chicken pieces under cold running water, then drain and blot dry on paper towels. Place chicken in large nonreactive bowl or re-sealable bag and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally.
- Preheat the grill, medium in one are and high heat in another area.
- Prepare the basting mixture. Place saffron in a medium bowl and crush it again to a powder. Stir in lemon juice and let sit for 5 minutes. Melt the butter in a small saucepan on low heat, then remove from heat and stir in saffron mixture.
- Place chicken pieces on oiled grate, skin side down, on high heat and allow to brown for several minutes and then move them to med/low heat for several minutes. Now flip chicken pieces over and place on high heat til browned and again move over to the low heat to cook through. Baste pieces a couple of times during grilling. Be careful to watch for flareups and don't burn them. Season with salt and pepper.
Nutrition Facts : Calories 500.1, Fat 35.6, SaturatedFat 12.9, Cholesterol 161.2, Sodium 934.4, Carbohydrate 7.1, Fiber 0.6, Sugar 4.5, Protein 36.8
GRILLED CHICKEN WITH CURRY-SOY SAUCE
This recipe is great for curry lovers or people who want to give a little bit of curry a try. You can easily just grill the chicken and not bother with cooking the marinade into a sauce. Delicious both ways! I served this with saffron rice. The sauce is delicious over the rice as well!
Provided by Sarah
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
- While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.2 g, Cholesterol 81.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 1.1 g, Sodium 566.8 mg, Sugar 0.6 g
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SAFFRON ORZO WITH GRILLED CHICKEN AND SHRIMP | GIADZY
From giadzy.com
- In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
GRILLED CHICKEN SKEWERS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
- In a resealable plastic bag or baking dish, mix together the coconut milk, fish sauce, garlic, cilantro, curry powder, and pepper. (Or, if you prefer to save yourself the chopping by hand, simply toss everything into a food processor or blender and pulse prior to pouring it into the bag or baking dish.)
- Pat the chicken breasts dry. Place them on a cutting board and, working with 1 chicken breast at a time, hold a sharp knife parallel to the cutting board and cut all the way through each to create two skinny chicken cutlets. Then cut the chicken into bite-size pieces or long strips. Place the chicken in the marinade and squish the bag or turn the pieces in the baking dish to coat. Seal the bag or cover the baking dish and refrigerate for 4 to 6 hours. (If you’re in a hurry, you can marinate the chicken for less time, although the flavor will be quite faint.)
- If using wooden skewers, soak them in water at least 1 hour before grilling. Prepare a charcoal or gas grill for direct grilling over medium-high heat.
PERSIAN GRILLED CHICKEN RECIPE | EATINGWELL
From eatingwell.com
- Combine 1/2 teaspoon saffron and water in a large bowl. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper.
- If using any chicken breasts, cut into 2 equal portions. Add chicken to the marinade and turn to coat. Cover and refrigerate for at least 12 hours or up to 24 hours, turning the chicken a couple times, if possible.
- When ready to cook, build a medium-hot, multi-zone fire (see Tips) or preheat one section of a gas grill to medium.
PERFECT GRILLED CHICKEN BREAST - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
- While grill is heating, pound chicken breasts flat: sandwich between layers of plastic wrap, then pound to an even thickness of 3/4 inch using a rolling pin.
SPICY SAFFRON GRILLED CHICKEN - LIME THYME
From limethyme.com
- Start by pounding the saffron strands in a mortar and pestle to a fine powder. Add in a teaspoon of water to the mortar and mix well until the saffron has infused into the water.
- Into a large bowl, add in the mayonnaise with the saffron infused water and all the spices listed above. Mix everything together until you have a smooth marinade. At this point, taste the marinade and adjust seasoning if needed.
- Add in the chicken breasts and and mix them well in the marinade until each piece is coated well. Cover and refrigerate the chicken for a minimum of 30 minutes or up to overnight.
JOOJEH KABAB | GRILLED SAFFRON CHICKEN KABOBS - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
- Cut chicken into 2" cubes and add to a Ziploc bag. Prepare the red onion, bell pepper, and zucchini, then set aside.
- Run the yellow onion through a food processor then drain the liquid through a strainer. Freeze the onion pulp for future use.
- Dissolve ground saffron in 1 tablespoon of hot water, then mix with the melted butter. Baste the chicken with the saffron butter.
EASY GRILLED CHICKEN RECIPES - THE NEW YORK TIMES
From nytimes.com
- Mayo-Marinated Chicken With Chimichurri. David Malosh for The New York Times. J. Kenji López-Alt has a clever trick for keeping grilled chicken breasts tender: He slathers them with mayonnaise, then lets them marinate up to 24 hours before grilling.
- Grilled Soy-Basted Chicken Thighs With Spicy Cashews. Jessica Emily Marx for The New York Times.
PERSIAN CHICKEN WITH SAFFRON - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
- Place the chicken legs, skin side down in the pan and sear until the skin is golden and the fat is rendered.
- Add in one tablespoon bloomed saffron to the pan, shake the pan so the saffron spreads on the skin on the chicken.
GRILLED CHICKEN KABOBS (JOOJEH) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
- In a mortar and pestle, grind saffron with a pinch of salt until powdered. Then dissolve it in hot water and soak for 15 to 20 minutes.
- Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash. Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.
- Meanwhile, thread the chicken on ½ inch wide metal skewers making sure to pass the skewer through the thick portion of the meat.
EASY BUTTER CHICKEN WITH SAFFRON RICE - SPICE CRAVINGS
From spicecravings.com
- Rice: Rinse basmati rice 2-3 times, till the water runs clear. In an oven safe bowl, add rice, water, saffron, that has been microwaved for 20 seconds in water, oil, salt and slivered almonds. Keep aside.
- Sauce: Turn Instant pot on SAUTE. Turning on 'saute' will warm everything through while we assemble the recipe, thereby reducing the pressure building time. Add ghee or oil, ginger and garlic paste, tomato sauce and spices. I puree diced canned tomatoes, but you can also use ripe tomatoes and puree them. Add chicken pieces and stir. If your instant pot gives you burn messages often, then add 1/2 cup water.
- Place trivet and put the rice bowl on top of that. Close the lid. Cancel SAUTE. Pressure cook for 6 minutes on Manual/pressure Cook. Vent set to Sealing position.
GRILLED CHICKEN WINGS RECIPE PERSIAN STYLE • UNICORNS IN THE KITCHEN
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- Grind saffron using a pestle and mortar. Sprinkle saffron over ice and let it melt at room temperature. This will be your bloomed saffron.
- In a large bowl, mix yogurt, bell pepper, onion, garlic, olive oil, lemon juice, salt, black pepper and bloomed saffron. Add chicken wings to the mixture and using a pair of tongs, move the wings around so they're all covered with the marinade. Cover the bowl and refrigerate for 2 hours up to overnight to marinate.
- Once you're ready to grill, take the bowl out of the fridge and place it on the counter to come to room temperature. Preheat the grill to two zone heating. Meaning have all the coals on one half of the grill and keep the other half empty. Now you have direct and indirect heat. Heating up a charcoal grill takes about 20 to 25 minutes.
ORANGE SAFFRON GRILLED CHICKEN LEGS (OR BAKED) - CUPCAKES
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- Combine all ingredients except the chicken in a large plastic zip-top storage bag and mix to combine.
- Add the chicken, seal the bag, and place in the refrigerator to marinate for at least 6-8 hours or overnight.
- If you are baking, preheat the oven to 450°F, and place a cooling rack on top of a cooking sheet. Remove the chicken from the marinade, dry with paper towels, and place on the rack. Bake for 30 minutes, flip the legs, then bake for and additional 10-15 minutes, or until the juices run clear and the meat reaches a temperature of 165°F.
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