Smoked Paprika Chicken With Saffron Cream & Cumin Rice
Makes: 1 wholesome entrée-sized serving
The best of the transition season.
ingredients
GROUP A: SAFFRON CREAM
1 tbsp whole milk
4 - 5 strands saffron
1/4 cup heavy cream
1/4 cup whole milk
7 - 8 fresh tarragon leaves
1/4 tsp ground cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
3 large garlic pods
GROUP B: CHICKEN
4 - 5 oz boneless, skinless chicken breast
1/2 tsp Malaysian curry spice (recipe here)
1/4 tsp smoked paprika
Salt, to taste
GROUP C: RICE
3/4 - 1 cup cooked rice
1 tbsp oil
1/4 tsp ground cumin
Salt, to taste
GROUP D: EVERYTHING ELSE
1/3 cup corn niblets
1/4 tsp smoked paprika
Salt, to taste
1 tbsp crispy onion bits (use store-bought, or follow recipe below to make your own)
Fresh parsley, to garnish
Fresh lemon
METHOD
Prep the chicken: Tenderize the chicken breast and season with the salt and spices on both sides. Let it marinate while you make the rest.
Make the crispy onion: Sliver up about 1/4 cup worth of red onion. Heat up 3 tbsp of oil in a medium skillet and shallow fry the onion slivers till they turn dark brown. Drain from the skillet and transfer to a paper-towel lined dish so that the onion can crisp up.
Make the saffron sauce: Warm the 1 tablespoon of milk in the microwave and let the saffron sit in it for at least 10 minutes. Meanwhile, mince the garlic pods into small pieces. Heat up the same skillet as before, drain off almost all the oil till only a thin sheen remains on the surface, and add the garlic. Saute till it is slightly browned, then add the heavy cream, milk, and saffron milk and stir well. Add the tarragon, salt, and spices and keep stirring continuously on medium heat till the sauce thickens slightly. Transfer to a small bowl and set aside.
Char the corn: To a separate, clean skillet, add the corn, smoked paprika, and salt. Mix to coat the corn thoroughly and toss and saute in the skillet on medium-high heat till the corn is slightly charred. Transfer to a small bowl and set aside.
Cook the chicken: In the same skillet used for the saffron sauce, cook the chicken on medium high heat till it is tender and juicy, about 1.5 - 2 minutes on each side. Transfer to a plate.
Make the rice: Add all Group C ingredients to the same skillet as the chicken, and saute till the rice is well coated in spices and fragrant. Once done, pan-sear a couple of thick slices of lemon on both sides till charred and juicy, then turn off the heat.
Plate up: To a deep bowl, add the rice and place the chicken over it. Drizzle the creamy saffron sauce all over and add the charred corn on top. Garnish with the crispy onions, small sprigs of fresh parsley, and the charred lemon.
