Saffron-Cranberry Chicken Pilaf is a delightful fusion of Middle Eastern and Western flavors, bringing together aromatic saffron, juicy chicken, and tangy cranberries. This dish boasts a vibrant color palette and a captivating taste profile that balances savory and sweet. The saffron infuses the basmati rice with a golden hue and a subtle floral aroma, while the cranberries add a burst of tartness. Complemented by the earthy notes of sautéed onions and the richness of chicken, this pilaf is both hearty and sophisticated. It’s a beloved choice for festive gatherings and family dinners, offering a unique twist on traditional pilaf that captivates the senses and pleases palates.
Saffron-Cranberry Chicken Pilaf
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Basmati Rice – 2 Cups
- Onion – 1 Piece
- Garlic – 3 Cloves
- Cranberries – 0.5 Cups
- Saffron – 1 Pinch
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
- Chicken Broth – 4 Cups
- Olive oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
60 Mg
Cholesterol
600 Mg
Sodium
45 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
5 Grams
Sugars
25 Grams
Protein
Directions
Step 1
Rinse the basmati rice under cold water until clear. Soak it for 20 minutes, then drain.
Step 2
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until golden brown.
Step 3
Add minced garlic and chicken pieces. Cook until chicken is browned on all sides.
Step 4
Stir in cranberries, saffron, salt, and black pepper. Mix well to combine.
Step 5
Add the soaked rice and chicken broth. Bring to a boil, then reduce heat to low.
Step 6
Cover the pot and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
Step 7
Fluff the pilaf with a fork, let it rest for 5 minutes before serving.
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