Saffron Chicken And Rice With Golden Beets
serves 2-4
Persian-style saffron chicken with rice and golden beets takes on the zing of fresh ginger in this colorful one-pot meal.
4 chicken thighs
1 cup basmati rice
1/2 teaspoon saffron
2 1/2 cups water
3 golden beets, peeled
2 tablespoons canola oil
1 tablespoon unsalted butter
1/2 medium carrot, chopped
1 stalk celery, chopped
1 shallot, chopped
4 cloves garlic, peeled
1 (2-inch) piece ginger, peeled and chopped
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
prep: 10 minutes
total: 45 minutes
sieve or colander
food processor
small bowl
large, heavy pot
1. Rinse chicken thighs, pat dry and trim any excess fat and skin. Season them generously all over with salt.
2. Rinse the basmati rice in a sieve, and leave to drain.
3. Soak the saffron in 1/4 cup of the water.
4. Prep the beets, cutting them into eighths for large beets, and into sixths for medium beets.
5. In food processor, purée carrot, celery, shallot, garlic and ginger.
6. Heat the canola oil over medium-high heat in a large heavy pot until shimmering, and add the butter. When the butter stops foaming, add the chicken thighs. Brown them well on both sides, about 3 minutes per side. Remove the chicken to a plate and drain the fat from pan, reserving 1 tablespoon.
7. Return the pot to the heat and add the puréed aromatics and red pepper flakes, and cook, stirring often, until fragrant, 3 minutes. Add 1/2 cup of the water and scrape up the brown bits on the bottom of the pan. Add the rice and salt to the pan and stir to coat.
8. Nestle the chicken thighs into the rice mixture and top with the beets. Add the rest of the water, and the saffron liquid to the pan. Bring to a boil, reduce the heat to low, cover and simmer for 25 to 30 minutes.
9. Remove the pot from the heat and let stand 10 minutes.
