One pot saffron chicken
Chicken soup is synonymous with comfort and healing across the globe, in almost all cuisines. Delicious and soothing as it is easy to make, this one pot whole poached chicken and rice soup is fragrantly spiced with saffron and our Pure Sea Salt with Roasted Garlic.
INGREDIENTS
Serves 6
- 1 medium free range organic chicken (aim for between 1.2-1.5kg)
- Saffron, generous pinch
- 1 white onion, peeled and chopped
- 2 large garlic cloves, peeled
- 40g fresh ginger, peeled and chopped
- 20g fresh turmeric, peeled and chopped (or ½ tsp turmeric powder)
- 1 green chilli, seeds removed and chopped
- 2 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tbsp vegetable oil
- ½ tsp cinnamon
- 1 tsp Halen Môn Pure Sea Salt with Roasted Garlic
- 700ml- 1L stock
- 120g rice (basmati, or any long grain), washed
- 1 lemon
To serve
- coriander, leaves picked
- lemon wedges
- chilli oil or fresh chilli slices.
METHOD
- Start by removing the chicken from the fridge. Mix the saffron with 40ml of just boiled water in a small bowl, put to one side.
- Blitz the onion, garlic, ginger, turmeric (if using fresh) and chilli in a blender with 80ml of water until you have a smooth paste.
- In a large casserole that will later fit the chicken, toast the coriander seeds and peppercorns. After 1-2 minutes when fragrant, remove from the pan and bash in a pestle and mortar or spice grinder. Add the oil to the same pan, followed by the onion puree. Cook on medium heat 5 minutes before adding the blitzed spices along with the cinnamon (and turmeric powder if using) and the garlic salt, cook for a further 2 minutes before adding the chicken.
- Pour over the stock and add the saffron and water. Add enough stock (or top up with hot water) to completely cover the chicken. Cover the pan with a lid and simmer gently for 90 minutes, checking often and turning the chicken half way carefully with tongs. Times may vary depending on the size of your chicken, once cooked remove from the pan and put to one side.
- Add the washed rice into the pot and cook as per packet instructions.
- Meanwhile, once cool enough to handle, remove the meat from the bones of the chicken and once the rice is cooked, add back into the pot. Season with salt and squeeze in the juice of half a lemon, taste, adding more if needed. Serve the soup piping hot topped with coriander leaves and your favorite chilli oil.
Thanks to El Kemp for the recipe and images.
