This one’s been sitting in my queue for a while – I was put off by a) the whole chicken aspect (I’m working on it!) and b) the hour long cooking time. I don’t mind a longer cooking time, it just means I’d rather deal with it on a weekend than a weeknight. But Adam got a new job that ate his weekends while simultaneously making him the only real logical choice for grocery runs (this being a one-car household). So the grocery run got pushed back until the cooking couldn’t happen until a Monday night. Aaaaand, I wasn’t clear through the grocery app we use – instead of a 3 lb 6 oz whole chicken, Adam got me more of the chicken breasts Wegmans sells in large quantities. I think they call it a family pack or something. Oh well. Forwards – it’s not like I can’t substitute chicken breast for a whole chicken. It’ll just come out a bit different.
Although it would have helped if I’d correctly divided the 8 pieces called for by 2 (splitting a breast in half) to get 4 instead of three and defrosted the proper amount of chicken.
I swear I can do math, really I can.
All those little mishaps aside, this one really did come out well. The chicken was tender, the sauce had nuts in it, giving me a textural contrast with the chicken (did I mention it was tender?), and the saffron gave Adam some subtle tastes.
‘So, want me to keep this one?’
‘I’ll take that as a yes then’
Chicken in Saffron Stew
Recipe Count – 32 left
Section Count – Main entrees: 3 left, subcategory – poultry: 1 left
Original from The Spice Bible
- Olive oil
- 1/4 cup cashews
- bread cubes (~1/2 cup or the results of 1 thick slice)
- 1/2 tsp ground cinnamon
- 1 pinch saffron threads
- 2 garlic cloves
- dried parsley, to taste
- 3 chicken breasts (~1lb each or slightly less)
- 2 onions, finely chopped
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 1 bay leaf
- 2 tbsp lemon juice
- 2 egg yolks
- Heat some oil in a heavy-bottomed stove-top safe casserole dish, over medium-high heat. Add the cashews and bread; fry until golden, about 3 minutes. Remove to a paper towel and drain. When cooled slightly, move to a food processor (or a mortar and pestle). Add the cinnamon, saffron, garlic, and some parsley (about half the total amount you intend to use). Process or grind to a coarse, crumbly consistency.
- Heat enough oil to brown the chicken in over medium head in the casserole dish. Brown for about 5 minutes, then remove to a plate. Add the onions and cook gently until translucent, about 5 minutes. Return the chicken to the dish and add the wine, stock, bay leaf, and thyme; simmer, covered, over medium-low heat for 1 hour, or until tender. Remove the chicken and keep warm.
- Add the cashew-bread mixture to the dish and cook until thickened slightly, roughly 2 minutes. Remove from the heat and whisk in the lemon juice, egg yolks, and other half of parsley. Return the casserole dish to the stove-top and stir over low heat, until just thickened again (do not allow to boil or the eggs and lemon juice will separate). Season to taste, return the chicken to the dish, and gently warm before serving.
It looks a bit like goop, but I promise, it’s tasty.