Best 3 Saffron Chicken Boiled Lemon And Green Bean Salad Recipes

Indulge in the tantalizing flavors of Saffron Chicken with Boiled Lemon and Green Bean Salad, a delectable main course accompanied by a refreshing and vibrant side dish. This culinary journey starts with succulent chicken pieces marinated in a vibrant blend of saffron, garlic, lemon juice, and aromatic spices, then grilled to perfection. Alongside, a medley of boiled green beans, juicy cherry tomatoes, and crisp red onions come together in a zesty lemon vinaigrette, creating a symphony of flavors. Experience the perfect balance of savory chicken and tangy salad in this delightful meal that promises to tantalize your taste buds.

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MOROCCAN SAFFRON CHICKEN

Moroccan Saffron Chicken image

You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Recipe#414811 CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm

Provided by Annacia

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 whole chicken, cut into pieces and skin removed
2 large sweet onions, chopped medium
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 sticks cinnamon
1 teaspoon saffron thread, crumbled
1 teaspoon turmeric
1 1/2-2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro, chopped

Steps:

Mix all ingredients in a Dutch oven or heavy-bottomed pot.
Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
Do not add water, and be careful not to burn the chicken.
Reduce the liquids until they are mostly oils.
Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).

Nutrition Facts : Calories 982.1, Fat 78.2, SaturatedFat 24.4, Cholesterol 274.3, Sodium 1205.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.3, Protein 58.5

GRILLED CHICKEN WITH SAFFRON

Grilled Chicken With Saffron image

Posting from ZWT6 for Iran region. This is from the "The BBQ Bible" cookbook by Steven Raichlen. This will be one of the easiest and most delectable recipes you will ever prepare. The yogurt and lemon juice tenderize the chicken, while the saffron perfumes the flavor. The recipes use 8 chicken pieces, but cook drumsticks on one skewer, thigh on another and chicken breasts on another. This allows for the different cooking times needed for the different pieces.

Provided by diner524

Categories Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 teaspoon saffron thread
1 tablespoon warm water
1 1/2 cups plain yogurt (whole-milk)
1 large onion, finely chopped (about 2 cups)
1/2 cup fresh lemon juice
2 teaspoons salt
1 teaspoon fresh ground black pepper
4 lbs chicken pieces (8 pieces)
1/4 teaspoon saffron thread
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter

Steps:

Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minutes, then stir in the yogurt, onion, lemon juice, salt and pepper.
Rinse off chicken pieces under cold running water, then drain and blot dry on paper towels. Place chicken in large nonreactive bowl or re-sealable bag and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally.
Preheat the grill, medium in one are and high heat in another area.
Prepare the basting mixture. Place saffron in a medium bowl and crush it again to a powder. Stir in lemon juice and let sit for 5 minutes. Melt the butter in a small saucepan on low heat, then remove from heat and stir in saffron mixture.
Place chicken pieces on oiled grate, skin side down, on high heat and allow to brown for several minutes and then move them to med/low heat for several minutes. Now flip chicken pieces over and place on high heat til browned and again move over to the low heat to cook through. Baste pieces a couple of times during grilling. Be careful to watch for flareups and don't burn them. Season with salt and pepper.

Nutrition Facts : Calories 500.1, Fat 35.6, SaturatedFat 12.9, Cholesterol 161.2, Sodium 934.4, Carbohydrate 7.1, Fiber 0.6, Sugar 4.5, Protein 36.8

SHREDDED CHICKEN, GREEN BEAN & BARLEY SALAD WITH PAPRIKA & LEMON

Shredded chicken, green bean & barley salad with paprika & lemon image

This colourful rustic salad can be made in under an hour

Provided by Jennifer Joyce

Categories Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 12

Ingredients

1 small rotisserie chicken
100g pearl barley
200g green beans , trimmed
1 yellow pepper , cut into matchsticks
1 small red onion , cut into thin half-moon slices
50g flaked almonds , toasted
zest 1 lemon
handful flat-leaf parsley , finely chopped
3 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp smoked paprika

Steps:

Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.
Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.
Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.

Nutrition Facts : Calories 624 calories, Fat 42 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.45 milligram of sodium

Tips:

Use high-quality saffron. The better the saffron, the more flavorful your dish will be. Look for saffron that is a deep red color and has a strong aroma.
Toast the saffron before using it. This will help to release its flavor and aroma. You can toast the saffron in a pan over low heat for a few minutes, or you can wrap it in foil and bake it in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes.
Don't overcrowd the pan when cooking the chicken. If you overcrowd the pan, the chicken will not cook evenly and will be more likely to dry out.
Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the heat.
Let the chicken rest before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
Serve the chicken with your favorite sides. Saffron chicken pairs well with rice, pasta, vegetables, and salads.

Conclusion:

Saffron chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the lemon-herb sauce is the perfect complement. The green bean salad is a light and refreshing side dish that is perfect for summer. This dish is sure to be a hit with your family and friends.