Curry Chicken with Saffron Rice

Curry Chicken with Saffron Rice

Ingredients

• 4 chicken breasts or thighs
• 1 ½ tablespoon olive oil
• 1 tablespoon curry powder
• 1/2 teaspoon Tijerina Garam Masala
• 1 teaspoon Kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups white rice (jasmine or basmati)
• 3 1/2 cups broth
• ½ teaspoon saffron
• 1 cinnamon stick

Method

1. Preheat oven to 450°
2. Pre-heat a large non-stick oven-safe* skillet over high heat with 1 T oil
3. Dry chicken well and generously cover in salt, pepper and curry powder.
4. Cook chicken over medium high heat until deep golden brown, about 5 minutes per side.
5. Transfer chicken to a plate. Set aside.
6. Add ½ T olive oil to same skillet, add onion and cook until translucent, 5 minutes.
7.  Add garlic and cook until fragrant, 1 minute (do not allow garlic to burn).
8.  Stir in uncooked rice, then add broth, saffron, cinnamon and a pinch of Kosher salt.
9. Return skillet to heat until the liquid just starts to boil.
10. Add chicken, put in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through to 167 degrees, about 20 minutes.
11. Remove from oven, allow to rest for 5 minutes before serving.

Serving suggestion:  Serve with tzatziki or plain yogurt and cucumber

*No oven-safe skillet? Place rice and lay chicken over top in an oven safe dish (step 7)