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Chicken in Golden Marinade with Saffron Rice and Roasted Vegetables

Pikantne Main Dishes Dishes for Special Occasions Middle Eastern Cuisine 90 min Medium 17 wyświetleń ~41.06 PLN - (0)
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Description

This dish is a journey to the heart of aromatic cuisine, where the secret lies in a self-composed spice blend. Instead of reaching for ready-made solutions, you will learn how to create 'Golden Marinade' from simple, individual ingredients – a composition that gives the chicken an extraordinary depth of flavor, juiciness, and a wonderful golden color. The chicken, enveloped in creamy yogurt and a wealth of spices, becomes incredibly tender. Its flavor is perfectly complemented by fluffy, saffron-scented basmati rice and roasted vegetables, whose natural sweetness perfectly balances the intensity of the spices. This is not just a dinner; it is a lesson in how flavor is created and the great satisfaction that comes from making it from scratch. The dish is visually stunning – golden chicken, yellow rice, and colorful vegetables create a true feast for the senses on the plate.

Ingredients (26)

Servings:
4
  • Chicken breast 800 g
  • Thick natural yogurt 200 g
  • Garlic 3 ząbki
  • Lemon juice 30 ml
  • Olive oil 60 ml
  • Ground coriander 4 g
  • Ground ginger 2 g
  • Basmati rice 300 g
  • Onion 1 szt.
  • Masło klarowane 1 łyżka
  • Vegetable broth 600 ml
  • Carrot 2.5 szt.
  • Red bell pepper 200 g
  • Red onion 1 szt.
  • Zucchini 1.2 szt.
  • 🌿 Przyprawy
  • Ground turmeric 2 łyżeczki
  • ground cumin 2 łyżeczki
  • Sweet paprika powder 2.5 łyżeczki
  • Ground cinnamon 2 g
  • Ground nutmeg 1 łyżeczka
  • Salt 10 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • Saffron threads 0.2 g
  • ✨ Opcjonalne
  • Almond flakes 20 g
  • Fresh cilantro 15 g
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~41.06 PLN (10.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Golden Spice Mix

1

Start by creating the heart of this dish - an aromatic spice blend. In a small bowl, place all the dry spices: turmeric, cumin, ground coriander, sweet paprika, ginger, cinnamon, nutmeg, and freshly ground pepper. Using a small spoon or whisk, mix all the ingredients very thoroughly until you achieve a uniform, orange-gold powder. The goal is for each ingredient to be evenly distributed, which will ensure a balanced flavor.

Ingredients: Ground turmeric, ground cumin, Ground coriander, Sweet paprika powder, Ground ginger, Ground cinnamon, Ground nutmeg, Pieprz czarny świeżo mielony
Use a small, dry bowl. Make sure the spices are fresh – old and stale ones won't release their full aroma. If you have a mortar, you can grind the spices together, which will further release their essential oils.

Marinating Chicken

2

Wash the chicken breasts under cold water and dry them thoroughly with a paper towel. Cut the cleaned meat into large cubes, about 3-4 cm on each side. In a large bowl, place thick natural yogurt. Peel the garlic and press it through a garlic press or grate it on a fine grater directly into the yogurt. Add freshly squeezed lemon juice, half of the prepared 'Golden Spice Mix' (save the rest for the vegetables), a teaspoon of salt, and 2 tablespoons of olive oil. Additionally, if you like, you can add chili flakes. Mix everything vigorously with a spoon to create a thick, uniform marinade.

Ingredients: Chicken breast, Thick natural yogurt, Garlic, Lemon juice, Olive oil, Salt, Chili flakes
Thoroughly drying the meat is key for the marinade to adhere well. Do not cut the chicken into too small pieces, as it will dry out during frying. Use a glass or ceramic bowl, avoiding metal ones that may react with the acid from the lemon.
3

In a bowl with the prepared marinade, add the chopped pieces of chicken. Using a spoon or clean hands, thoroughly mix the meat with the marinade, ensuring that each piece is evenly coated. Cover the bowl with plastic wrap or a plate and place it in the refrigerator for at least 30 minutes. Ideally, marinate the meat for 2-3 hours, which will make it even more tender and flavorful.

Ingredients: Chicken breast
Do not skip the marinating step! It is what ensures the juiciness and flavor of the meat. The longer you marinate, the better the result, but 30 minutes is the absolute minimum.

Roasted Vegetables

4

Preheat the oven to 200°C (fan). While the chicken is marinating, prepare the vegetables. Peel the carrot and cut it into thick slices or sticks. Wash the bell pepper, remove the seeds, and cut it into large cubes. Peel the red onion and cut it into thick wedges. Wash the zucchini and cut it into thick half-slices. Place all the chopped vegetables in a large bowl.

Ingredients: Carrot, Red bell pepper, Red onion, Zucchini
Cut the vegetables into pieces of similar size so they cook evenly. Do not cut them too small, as they may fall apart and burn.
5

Add the remaining 2 tablespoons of olive oil, the rest of the 'Golden Spice Mix', and half a teaspoon of salt to the bowl with the vegetables. Mix thoroughly, preferably with your hands, so that each vegetable is coated with a thin layer of oil and spices. Spread the vegetables on a large baking sheet lined with parchment paper, arranging them in a single layer. Place in the preheated oven and bake for about 25-30 minutes, until the vegetables are tender and slightly browned at the edges.

Ingredients: Olive oil, Salt
Do not arrange the vegetables too tightly on the baking sheet. If they are piled on top of each other, they will start to steam instead of roast and won't be crispy. You can stir them with a spatula halfway through baking.

Saffron Rice

6

While the vegetables are baking, prepare the rice. Place the saffron threads in a small cup and pour 3 tablespoons of hot water (not boiling) over them. Set aside for 10 minutes to allow the saffron to release its color and aroma. In the meantime, place the basmati rice in a fine sieve and rinse under cold running water until the water runs clear. Drain well.

Ingredients: Basmati rice, Saffron threads
Rinsing the rice is very important – it removes excess starch, ensuring that the rice will be fluffy and not sticky after cooking. Soaking saffron in water is crucial for achieving an intense color.
7

In a heavy-bottomed pot, heat the clarified butter. Chop the onion into very small cubes and sauté it in the butter for 3-4 minutes until it becomes soft and translucent. Add the rinsed and drained rice and fry for about 1 minute, stirring constantly, until the grains are coated in fat and become slightly glassy. Pour in the vegetable broth and water with saffron. Add half a teaspoon of salt and mix. Bring to a boil, then reduce the heat to the minimum, cover the pot tightly with a lid, and cook for 12-15 minutes without lifting the lid. After this time, remove the pot from the heat and let it sit covered for another 10 minutes.

Ingredients: Salt, Onion, Masło klarowane, Vegetable broth
Do not lift the lid while cooking the rice! Steam is essential for proper cooking. After cooking, gently fluff the rice with a fork to separate the grains.

Frying Chicken

8

In a large skillet, heat 1 tablespoon of oil over medium heat. Remove the chicken from the refrigerator. Place the pieces of meat in the heated skillet, leaving space between them. Fry in batches to avoid lowering the skillet's temperature too much. Cook for about 4-5 minutes on each side, until the chicken is golden and fully cooked inside. You can discard the excess marinade from the bowl.

Ingredients: Chicken breast
The best option is a pan with a thick bottom and a non-stick coating. Don't place too much chicken at once, as it will start to cook in its own juices instead of frying. To check if it's ready, cut through one of the thicker pieces – the meat inside should be white, and the juices clear.

Serving

9

On the plates, arrange a portion of fluffy saffron rice. Next to the rice, place a portion of colorful, roasted vegetables. On top of the rice, lay a few pieces of juicy, golden chicken. Sprinkle everything with toasted almond flakes for crunch and chopped fresh cilantro for freshness. Serve immediately while everything is hot.

Ingredients: Almond flakes, Fresh cilantro
To toast the almond flakes, heat a dry pan and toast them for 1-2 minutes, stirring frequently, until they are lightly browned and start to smell. Be careful, as they can burn very quickly!

Fun Fact

💡

Turmeric, a key ingredient in 'Golden Marinade', has been used in cooking and Ayurvedic medicine for over 4000 years. In medieval Europe, it was known as 'Indian saffron' and used as a cheaper substitute for the world's most expensive spice, primarily for coloring dishes and fabrics.

Best for

Elegancki obiad Kolacja z przyjaciółmi Odkrywanie nowych smaków Rodzinne święto

Tips

🍽️ Serving

The dish looks best on large, flat plates, preferably in a light color that highlights the colors of the food. Next to the main portion, you can place a small bowl with extra natural yogurt or garlic sauce, which will soften the intensity of the spices. A light, refreshing lemonade or a dry white wine pairs perfectly for drinking.

🥡 Storage

If there are leftovers, store each ingredient (chicken, rice, vegetables) in a separate, airtight container in the refrigerator for up to 2 days. It is best to reheat rice using steam or in the microwave with a little water to regain its fluffiness. Chicken and vegetables can be reheated in a pan with a small amount of oil or in the oven.

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