Saffron Chicken with Sprout Salad
Prep Time
1 hour 20 minutes
Prep Notes
This one, unfortunately, takes quite a while to make, but it’s such a crowd pleaser that it’s worth the time. Based on a couple Middle Eastern recipes this flavorful dish can be made with ingredients that are likely already in your pantry. Make a large salad for a party and wow your friends with this nutrient rich, low-calory meal.
Cooking Time
20 minutes
Yields
6
Ingredients
Salad:
2 large tomatoes sliced ¼ inch thick.
200g baby sprouts
2 small red onions diced or sliced into half-moons.
70g pumpkin seeds, sunflower seeds, pine nuts, or a mix of all three
Olive oil and white vinegar
Pinch of sea salt.
Dressing:
1 tbl honey
1 ½ tsp orange juice
Juice of one lemon (2 tbl)
4 tbl olive oil
1 large handful of fresh mint leaves
Sea salt to taste
Chicken:
2 pinches of saffron threads
2 ice cubes
600g chicken tenders
2 tbl olive oil
2 garlic cloves
Rosemary to taste
Sea salt to taste
Freshly ground black pepper.
Directions
Prepare the chicken:
- Ground the saffron threads and put them in a small bowl with the ice cubes, allow the cubes to melt and absorb the saffron. Most people use boiling water for this step and that’s great. I find that ice creates a deeper hue, but if you're more comfortable with the boiling water method, no problem.
- Once the water is ready (about 20 minutes) put the water and all the ingredients for the chicken in a glass Tupperware container and mix until the chicken is thoroughly coated. Cover the container and put in the fridge to marinate for an hour or so.
Prepare the tomatoes:
- Place the sliced tomatoes on a piece of parchment paper or a cutting board. Mix the olive oil and vinegar in a small bowl and lightly brush the tomatoes.
- Take a large pinch of salt and sprinkle evenly over the tomato slices.
- Allow the tomatoes to macerate for about 45 minutes.
Prepare the dressing:
- Whilst the chicken and tomatoes are marinating you can make the dressing. Simply add all the dressing ingredients to a container of your choice and either shake or stir to incorporate.
- Set aside to allow the flavors to meld.
At this point, you should have plenty of time on your hands. Since I’m already in the kitchen I like to use this time to prepare my snacks for the week or make the marinade for tomorrow's dinner. I try to stay ahead of the food game so I’m not reaching for unhealthy stuff if I’m crammed for time later.
Cook the chicken:
- When there's about 10 minutes left for the tomatoes you can start cooking the chicken. Preheat a non-stick skillet over medium-high heat, add a bit of avocado or olive oil and fry the chicken for about 4 minutes on each side.
Make the salad:
- Whilst the chicken is cooking you can make the salad. Wash the sprouts, pat them dry with a paper towel.
- Throw the sprouts in a large salad bowl with all the other salad ingredients except the tomatoes. Toss.
- Add the dressing to your desired consistency and toss to incorporate.
Arrange the salad:
- On a large serving platter arrange the chicken and tomatoes around the sides.
- Put your sprout salad in the middle of the platter. It should look like the picture at the top of the post.
- If desired add some more seeds and parsley or mint to garnish.