Chicken with Saffron Rice and Pomegranate
8,3 / 10
ready in 55 min.
This dish is rich in antioxidants from the pomegranates and protein from the chicken.
Serve this chicken with brown rice or quinoa.
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- 12 Chicken drumstick
- 2 Tbsps honey
- 2 Tbsps lemon juice
- 2 Tbsps vegetable oil
- 3 cups chicken stock
- ground Saffron
- 1 ½ cups Basmati rice
- 2 handfuls Spinach
- ½ Papaya (finely sliced, seeds reserved)
- 1 pomegranate (seeds removed)
- 2 Tbsps chopped Pistachio
How healthy are the main ingredients?Basmati riceSpinachPistachiohoneyPapayapomegranate
Preheat the oven to 350°F and line a baking tray with grease-proof paper.
Place the chicken drumsticks on the baking tray. Mix the honey with the lemon juice, a little salt and the oil, and brush all over the drumsticks. Bake in the oven for around 25 minutes until golden brown, brushing with marinade and turning now and again.
Bring the stock to the boil with a pinch of saffron and a little salt. Add the rice to the stock. Cover and simmer over a low heat for around 20 minutes.
Mix the spinach, papaya flesh and seeds through the rice. Season to taste with salt and ground black pepper and arrange on dishes. Place the chicken drumsticks on top, sprinkle with pomegranate seeds and pistachios and serve.