Spiced Saffron Chicken And Green Beans Recipes

Steps:

• Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover with water. Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Drain and set aside to cool.
• In the meantime, mix the saffron, mint, garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil and 1/4 teaspoon of salt in a small bowl. Pour the marinade into a sealable plastic bag, add the chicken and let it marinate while you prepare the other ingredients.
• Steam the green beans for 4 minutes and set aside to cool. Cut into 1/2-inch pieces.
• Preheat a large skillet or grill pan which has been sprayed with cooking spray. Cook the chicken for 3 to 4 minutes on each side, or until cooked through. Set aside to cool. Cut into bite-sized chunks.
• Slice the ends off of the lemon and slice it in half lengthwise. Scoop out the pulp. Slice the peel thinly and then again into 1/4-inch pieces.
• In a large bowl, combine the chicken, lemon, green beans and thyme. In a small bowl combine the rest of the lemon juice and the honey, whisk in the remainder of the olive oil, and season with salt and pepper, to taste. Pour the dressing over the salad and toss to combine.

Steps:

• Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.
• Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.
• Serve the stew over steamed white rice garnished with cilantro.

Steps:

• Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
• Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
• Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
• Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat.
• Cook and stir 5 minutes, until slightly thickened.
• Mix in the green beans and rice.
• Serve over rice. Garnish with green onions and peanuts.

Steps:

• Sauce:.
• Place saffron in hot water. Let sit.
• Place all other ingredients in a saucepan and heat slowly over low heat. Once the honey has melted, pour saffron water through a sieve and simmer another five minutes. Do not let it boil.
• All the whole garlic cloves go in with the green beans.
• Chicken:.
• If you are using fresh chicken, chop it into bite size pieces.
• Pour half the sauce into a frying pan and add lemon juice and red chili flakes. Add chicken and cook until it is heated through (if using cooked chicken) or until done (if using fresh chicken).
• Green Beans:.
• Place beans into a 9 x 9 glass baking dish. Add broth (enough to barely cover), the other half of the sauce, garlic, onion and jalapeno. Cover and bake at 350 for 20-30 minutes, or until the green beans are just starting to soften.
• Serve and enjoy!