Best 4 Braised Chicken And Rice With Orange Saffron Almond And Pistachio Syrup Recipes

Embark on a culinary journey to the heart of Persian cuisine with this exquisite braised chicken and rice dish, where succulent chicken mingles with fragrant saffron, orange zest, and an explosion of nuts and herbs. Perfectly complemented by the delicate sweetness of almond and pistachio syrup, this dish is a symphony of flavors and textures. Dive into the secrets of this delectable meal, as we unveil the step-by-step recipe for this mouthwatering masterpiece, along with variations and additional recipes to tantalize your taste buds. From the aromatic chicken stock to the vibrant orange-saffron marinade, each element of this dish is carefully crafted to create a harmonious blend of flavors. Discover the art of braising, where chicken thighs are slow-cooked in a flavorful broth, infusing every bite with tenderness and richness. Learn how to create the perfect balance of spices with a fragrant blend of saffron, turmeric, and cinnamon, while the addition of orange zest and dried fruit adds a delightful citrusy sweetness. As the chicken simmers, the tantalizing aroma fills the air, promising a feast for the senses. Accompanying this delectable chicken is a fluffy and fragrant saffron rice, infused with the essence of saffron and studded with tender almonds and pistachios. The nutty crunch of the almonds and the subtle sweetness of the pistachios complement the richness of the chicken and the tangy syrup, creating a textural symphony in every spoonful. To elevate this dish to new heights, a luscious almond and pistachio syrup is prepared, combining the nutty flavors of almonds and pistachios with the sweetness of sugar and the floral notes of orange blossom water. This syrup is drizzled over the chicken and rice, adding a touch of elegance and enhancing the overall flavor profile. Explore variations of this classic dish, such as using different types of nuts, fruits, and spices to create unique flavor combinations. Discover additional recipes that complement this braised chicken and rice, including refreshing salads, flavorful side dishes, and decadent desserts. Indulge in the vibrant world of Persian cuisine with this exquisite braised chicken and rice with orange-saffron-almond-pistachio syrup, and let your taste buds embark on an unforgettable journey.

Here are our top 4 tried and tested recipes!

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES

Braised Lemon-Saffron Chicken and Potatoes image

In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.

Provided by Yasmin Fahr

Categories dinner, poultry, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 heaping teaspoon saffron threads
2 tablespoons hot (not boiling) water
3 pounds bone-in, skin-on chicken parts, preferably thighs and drumsticks
1/2 pound yellow or red baby potatoes
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and black pepper
3/4 cup fresh lemon juice (from 4 to 6 lemons)
1/2 teaspoon whole black peppercorns (optional)
Cooked rice or toasted pita, for serving

Steps:

Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
Season with black pepper and serve with rice or pita to soak up the lemony juices.

SPICY ALMOND CHICKEN AND RICE

Spicy Almond Chicken and Rice image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 30

Ingredients

1/4 cup almond butter
1/2 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
1/4 to 1/3 cup hoisin sauce
1/4 to 1/3 cup low-sodium soy sauce or liquid aminos
1-inch piece ginger root, grated
2 cloves garlic, grated
1 to 2 tablespoons Sriracha, optional
Juice of 1 lime
Black pepper
2 tablespoons vegetable or stir-fry oil
2 medium leeks or 1 yellow onion, halved and sliced 1/4-inch thick
3 to 4 ribs celery, halved lengthwise and thinly sliced on an angle
2 carrots, peeled and sliced into matchsticks
1 to 2 red long, jalapeno or Fresno chiles, thinly sliced
1/2 pound sugar snap peas or defrosted whole snap peas, thinly sliced on an angle
1 can sliced water chestnuts, drained
About 1 1/2 pounds cooked Poached Chicken, recipe follows, pulled or thinly sliced
Salt to taste
1 cup white or brown rice, cooked to package directions
About 1/4 cup sliced or slivered almonds
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
Serve the chicken with the rice; sprinkle with the almonds.
Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

ROAST CHICKEN WITH WILD RICE DRESSING

Roast Chicken with Wild Rice Dressing image

This wild rice dressing is lighter than a bread-based version and packed with earthy fried fruit. A fruit preserve and cider vinegar glaze on the roast chicken makes the skin extra crispy and flavorful.

Provided by Food Network Kitchen

Categories main-dish

Time 4h25m

Yield 8 servings

Number Of Ingredients 19

Ingredients

One 5- to 6-pound chicken, giblets removed
2 tablespoons olive oil
1 teaspoon dried marjoram
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium yellow onion, halved
2 tablespoons orange marmalade or apricot preserves
2 teaspoons cider vinegar
3/4 cup wild rice
2 tablespoons olive oil, plus more for greasing the baking dish
1 medium yellow onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup mixed dried fruit, such as pitted prunes and apricots, chopped
1/2 teaspoon dried marjoram
1/2 baguette (4 ounces), preferably day-old or lightly toasted, cut into 1/2-inch cubes
1 2/3 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley

Steps:

For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
Serve the chicken with the dressing on the side.

BRAISED CHICKEN THIGHS WITH RED RICE AS MADE BY HUGH ACHESON RECIPE BY TASTY

Braised Chicken Thighs With Red Rice As Made By Hugh Acheson Recipe by Tasty image

My father who has Alzheimer's was born in Havana, Cuba and this recipe is something that he and I would make. I partnered with the Alzheimer's Association to tell my story about gathering around the table and sustaining family history through food. I firmly believe in getting people to cook, no matter what. When we cook and share food together, we build indelible memories of conversations and stories. Through some love and heart, this easy recipe blends the thriftiness of chicken thighs, simple vegetables, and rice into something nourishing... and really tasty.

Provided by Betsy Carter

Categories Dinner

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

Ingredients

5 oz bone-in, skin-on chicken thighs
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon canola oil
1 cup yellow onion, minced
1 cup fresh tomato, diced
1 poblano chile, seeded and minced
3 cloves garlic, thinly sliced
¼ teaspoon hot smoked paprika
½ cup red wine vinegar
1 cup low sodium chicken stock
½ cup bacon, diced
½ medium red onion, diced
1 cup red bell pepper, seeded and diced
1 stalk celery, diced
½ jalapeño, red, seeded and minced
1 cup basmati rice
1 cup chopped tomato, peeled and seeded, juices reserved
3 bay leaves, dried
sea salt, to taste
1 ½ cups low sodium chicken broth

Steps:

Season the chicken thighs on both sides with the salt and pepper.
Heat the oil in a wide, heavy-bottomed pot with a lid over medium heat. When the oil is hot, add the chicken thighs, skin-side down and let cook without disturbing for 10 minutes. This will allow the skin to caramelize and develop a ton of flavor in the process. Turn the thighs over, cook for 1 minute more, then transfer to a plate.
Add the onion, tomatoes, poblano, garlic, and paprika to the pan. Cook for 5 minutes, until the vegetables are softened.
Carefully add the vinegar and stir to loosen any browned bits stuck to the bottom of the pot. Cook until the vinegar is reduced by half, 2-4 minutes, then pour in the stock.
Return the chicken to the pan, skin-side up. Cover and reduce the heat to low. Cook for 20 minutes, then remove lid and continue cooking until the internal temperature of the chicken thighs reaches 165˚F (75˚C).
Meanwhile, make the red rice: In a large pan, cook the slab bacon over medium heat until the fat renders and it begins to crisp, 5-8 minutes.
Add the onion, bell pepper, celery, and jalapeño and cook until softened, about 10 minutes.
Add the rice and stir until toasted, about 2 minutes.
Stir in the tomatoes, ½ cup (100 G) of the reserved tomato juice, bay leaves, and season with salt. 9. Add the chicken broth. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.
Serve the chicken over the rice with some of the braising jus and vegetables ladled over.
Enjoy!

Nutrition Facts : Calories 830 calories, Carbohydrate 87 grams, Fat 42 grams, Fiber 3 grams, Protein 22 grams, Sugar 13 grams

Tips:

To achieve the best flavor, use high-quality ingredients, including organic chicken, fragrant saffron, and aromatic basmati rice.
For a richer taste, marinate the chicken in a flavorful mixture of spices and yogurt before cooking.
Use a heavy-bottomed pot for braising, as it will distribute heat evenly and prevent the dish from burning.
Simmer the chicken and rice until the liquid has been absorbed and the rice is tender and fluffy.
Garnish the dish with orange zest, toasted almonds, and pistachios for a pop of color and extra flavor.

Conclusion:

Braised chicken and rice with orange saffron almond and pistachio syrup is a delightful and aromatic dish that combines the flavors of the Middle East and North Africa. Its preparation is relatively straightforward. However, it requires patience and attention to detail to achieve the perfect balance of flavors and textures. By following the tips and instructions provided in this article, you can create a memorable dish that will impress your family and friends. With its vibrant colors, enticing aromas, and delicious flavors, this dish is sure to be a hit at any gathering.