1. Quickly fry all the spices except saffron in hot oil and crush the saffron in a pestle and mortar. Add the lemon juice. 2. Fry off all the vegetables in the casserole pan until coloured. Add the rice and seared chicken pieces. 3. Add the white wine, chicken stock and spice mixture and cover with lid. Place into the oven - Gas Mark 6. Cook until rice is cooked and chicken is tender. 4. Scatter with coriander leaves and serve NOTES : Chef:Aaron Patterson
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 42 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 3mg||1 %|
|Sodium 308.4mg||11 %|
|Potassium 403.1mg||11 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 28.1g|
|Protein 5.8g||8 %|
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Calories per serving: 195
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