Crush the saffron in a pestle and mortar. Add the lemon juice and leave to infuse.
Season the chicken thighs with salt and pepper. Heat 1 tablespoon of oil in a large ovenproof pan. Brown the chicken thighs on all sides. Do this in two batches. Once browned, set aside on a plate.
Add the second tablespoon of oil to the pan and turn the heat up high. Add the peppers and onions, moving them around in the oil until they begin to blacken on the edges. Turn the heat down and add coriander stalks, garlic, chillies, spices, chickpeas and rice. Season well with salt and pepper. Give everything a good stir.
Add the saffron/lemon mixture, lemon zest and wine to the chicken stock and stir. Pour it all into the rice mixture and stir. Scatter in the olives and place the chicken pieces on top. Cover with a tight fitting lid and place in a pre-heated oven (170 degrees for fan oven). Bake for one hour.
Just before serving, stir in the chopped coriander leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (431g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 193 (51%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 101.1mg||31 %|
|Sodium 347.5mg||12 %|
|Potassium 648.8mg||17 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 16.7g|
|Protein 26g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 377
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