Spiced Saffron Chicken and Green Beans
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Sauce
- 1⁄3 cup honey
- 1⁄2 cup hot water
- 1⁄4 teaspoon saffron
- 1⁄4 cup lemon juice
- 1 teaspoon nutmeg
- 10 garlic cloves, peeled but whole
-
Chicken
- 2 lbs chicken
- 2 teaspoons red chili pepper flakes
- 2 tablespoons lemon juice
-
Green Beans
- 1 lb green beans
- 1 -2 cup chicken broth
- 1 jalapeno, sliced
- 1⁄2 cup onion, coarsely chopped
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
-
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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<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>
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