Herb-Crusted Chicken with Lemon Saffron Rice
Generated with the assistance of Pantry Bliss AI
Last updated on
4
50 minutes
Prep time
20 minutes
Cook time
30 minutes
Inspired by classic French and Mediterranean preparations, this recipe captures the essence of flavourful cooking using fresh herbs and aromatic spices. The complement of herb-crusted chicken and saffron-infused rice elevates simple ingredients into a sophisticated dish that highlights the beauty of culinary traditions.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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4 pieces Chicken thighs (Bone-in, skin-on for best flavour)
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30 grams Fresh parsley (Chopped)
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10 grams Fresh thyme (Chopped)
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4 cloves Garlic cloves (Minced)
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50 milliliters Olive oil (Extra virgin)
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1 teaspoon Salt (To season the chicken)
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1 teaspoon Ground black pepper (To season the chicken)
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250 grams Long-grain rice (Rinsed until water runs clear)
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200 milliliters Coconut cream (For creaminess)
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500 milliliters Water (For cooking the rice)
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1 juice Lemon (Juice and zest)
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0.5 grams Saffron threads (Infused in warm water)
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1 teaspoon Salt (To season the rice)
Instructions
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1.
Roast the chicken:
Roast the chicken in the preheated oven for approximately 30 minutes, or until the skin is crispy and golden brown, and the internal temperature reaches 75°C. Baste occasionally with any fat accumulated in the pan for extra moisture.
Use a meat thermometer to check for doneness at the thickest part of the thigh.
- 2. Serve the dish: Fluff the saffron rice with a fork. Serve a generous portion of saffron rice alongside the roasted herb-crusted chicken thighs. Garnish with additional lemon zest and fresh herbs if desired. Enjoy your delightful meal!
- 3. Prepare the herb crust: Combine the chopped parsley, chopped thyme, minced garlic, olive oil, salt, and black pepper in a large bowl. Mix until a paste-like consistency forms. This will be your herb crust for the chicken.
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4.
Coat the chicken:
Preheat the oven to 200°C. Pat the chicken thighs dry with paper towels. Generously coat the chicken thighs with the herb mixture, ensuring even coverage. Place them in a roasting pan, skin-side up.
Ensure the chicken is well-coated for maximum flavour and moisture retention while cooking.
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5.
Prepare the saffron rice:
In a medium saucepan, combine the rinsed rice, infused saffron with its soaking water, coconut cream, 500ml water, lemon juice, lemon zest, and salt. Bring to a boil over medium heat. Once boiling, reduce to low heat, cover with a lid, and simmer for 15 minutes or until the rice is cooked and liquid has absorbed. Remove from heat and let it sit, covered, for another 5 minutes.
Do not lift the lid while cooking; this ensures even cooking of the rice.
Tips and Variations
- For a spicier kick, add a pinch of cayenne pepper to the herb crust.
- You can prepare the herb crust ahead of time and store it in the fridge for up to 24 hours before using.
- Try using different herbs like rosemary or basil for variations on flavour.
Equipment Required
Suggested Pairings
Sides
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The sweetness of roasted vegetables will complement the flavours of the herb crust.
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The freshness of the salad will balance the richness of the chicken and rice.
Drinks
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The zesty flavour will refresh the palate alongside the rich chicken and complex rice.
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A floral and fruity wine that complements the saffron and herbs in the dish.
Other Food Dishes
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The rich and decadent dessert contrasts beautifully with the lightness of the main dish.
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The aïoli can serve as a dipping sauce for the chicken, enhancing the meal experience.