Saffron Chicken

A colourful, entertaining dish.

  • Prep: 15 min
  • Cooking: 15 min - 20 min
Yields 6 servings
saffron chicken

Ingredients

  • 2 tbsp (30 mL) water boiling
  • 1 tsp (5 mL) saffron threads
  • 5 skinless, boneless chicken breasts
  • 1 tbsp (15 mL) oil
  • 1 tbsp (15 mL) butter
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 red bell pepper cut in strips
  • 2 cups (500 mL) asparagus chopped
  • 3/4 cup (180 mL) dry white wine
  • 1 sprig fresh rosemary
  • 1 1/4 cups (310 mL) 35 % cream
  • 1/4 tsp (1 mL) dried chili flakes
  • 1 tbsp (15 mL) drained green peppercorns
  • salt to taste

Preparation

In small glass bowl, pour boiling water over saffron threads. Stir and let stand.

Meanwhile, cut each chicken breast into 4 or 5 pieces. Heat oil in large skillet and quickly stir fry chicken until cooked about halfway through, 4,5 min. Remove from heat. Set aside.

Add butter and sauté onion and garlic; cook for 1 min on medium heat. Stir in red pepper strips and asparagus cooking for 1 min.

Add wine and rosemary and bring to boil. Stir in cream, chili flakes and saffron. Reduce heat and simmer 5-7 min until vegetables are tendercrisp. Add green peppercorns and reserved chicken. Reduce heat and cook on low for 5 min or until the chicken is cooked through.

To serve, spoon over serving of rice. Season to taste.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 362 Calories
Protein: 30 g
Carbohydrate: 7 g
Fat: 23 g
Fibre: 1 g
Sodium: 106 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 5 % / 57 mg
Niacin: 77 % / 18 mg
Vitamin B6: 35 % / 0.6 mg
Folate: 34 % / 75 mcg
Vitamin A: 31 % / 313 mcg