Spiced Saffron Chicken and Green Beans

"This just popped into my head as "I must make this. NOW!" and it was amazing. I used my Once a Week Chicken, but fresh chicken would work just as easily. Leave out the jalapeno and red chili flakes for a milder dish."
 
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Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Sauce:.
  • Place saffron in hot water. Let sit.
  • Place all other ingredients in a saucepan and heat slowly over low heat. Once the honey has melted, pour saffron water through a sieve and simmer another five minutes. Do not let it boil.
  • All the whole garlic cloves go in with the green beans.
  • Chicken:.
  • If you are using fresh chicken, chop it into bite size pieces.
  • Pour half the sauce into a frying pan and add lemon juice and red chili flakes. Add chicken and cook until it is heated through (if using cooked chicken) or until done (if using fresh chicken).
  • Green Beans:.
  • Place beans into a 9 x 9 glass baking dish. Add broth (enough to barely cover), the other half of the sauce, garlic, onion and jalapeno. Cover and bake at 350 for 20-30 minutes, or until the green beans are just starting to soften.
  • Serve and enjoy!

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Reviews

  1. my dh and I were not very impressed with the results. I followed the recipe, leaving out some of the pepper as the notes say. I don't understand why I baked green beans in a 9x9 when I could have cooked then stovetop or at least in a covered casserole dish. It seemed inefficient and the results were so so. The sauce from the chicken was very watery, so I did thicken that up with flour and that was an improvement.
     
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RECIPE SUBMITTED BY

<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p> <p><a href=http://www.food.com/bb/viewtopic.zsp?t=360098 target=_blank><br /></a></p>
 
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