Saffron Rice and Chicken

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Saffron Rice and Chicken
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
584
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie584 cal.(28 %)
Protein64 g(65 %)
Fat13 g(11 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E7 mg(58 %)
Vitamin K1.4 μg(2 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin39.7 mg(331 %)
Vitamin B₆1.5 mg(107 %)
Folate34 μg(11 %)
Pantothenic acid2.6 mg(43 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C2 mg(2 %)
Potassium804 mg(20 %)
Calcium63 mg(6 %)
Magnesium96 mg(32 %)
Iron3.6 mg(24 %)
Iodine3 μg(2 %)
Zinc3.7 mg(46 %)
Saturated fatty acids1.7 g
Uric acid509 mg
Cholesterol155 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
1 chicken
250 grams Rice
300 milliliters water
4 Tbsps vegetable oil
1 pinch Saffron
1 tsp Coriander
1 tsp Poppy seeds
1 onion (diced)
1 tsp ginger (finely grated)
6 garlic cloves (in the bowl)
2 cloves
salt
freshly ground peppers
How healthy are the main ingredients?
gingerchickenoniongarlic cloveclovessalt

Preparation steps

1.

Rinse rice and drain. Heat 2 tablespoons oil in a saucepan and saute the rice briefly to coat. Add the water and saffron and bring to a boil. Reduce to a simmer, cover and cook until the liquid has been absorbed, about 25 minutes. 

2.

Rinse the chicken, pat dry and cut into small pieces. In a mortar, crush the coriander and poppy seeds with 1 teaspoon salt. Season the chicken with the mixture.

3.

Sauté chopped onion in remaining oil, add the chicken, the pressed garlic, cloves and ginger. Add a little water, cover and cook until very tender, about 40 minutes. Stir into the rice and serve.