Baked Chicken and Saffron Rice with Crispy Potatoes

Have to admit, this is a very pretty looking dish. Isn't it?

The chicken can be replaced with Tofu or Panner. Even Cauliflower will be a good substitute.

This recipe is an adaptation from the Chicken Kebobs and Saffron Rice that is so popular in any Mediterranean/Lebanese restaurants.

I used Indian style seasoning to marinate the Chicken, but feel free to use anything you like.

Ingredients:
Marinade for Chicken:
Yogurt/Curd - 1 cup
Tandoori/Chicken Masala/Chicken Tikka Seasoning - 2 Tbsp
Ginger Garlic Paste - 1 tbsp
Chili Powder - 1 tsp
Turmeric - 1 tsp
Salt - To taste
Oil - 1 Tbsp

Chicken thigh meat - Boneless and Skinless - 2 Lbs
Basmati Rice - 2 Cups
Saffron - 1 pinch
Potatoes - 2 big ones
Oil - 1 Tbsp
Salt to season the boiling water
Cilantro - For garnish

Mix all the ingredients for the marinade. Clean and cut the chicken into slightly bigger pieces.
Add the chicken to the marinade and let it hang in there for a long as you can in the refrigerator.
A minimum of 6 hours is advisable. (Taste the marinade and adjust seasoning).

Pre-heat the over to 450F and place on a grill rack on top of a baking dish, so the juices can drip down and the chicken will not get soggy. This is a good tip to have crispy chicken and keep it moist at the same time. Bake the chicken, turning it once half way through. 25 to 30 min.
Check for doneness and remove.

Wash and soak the rice for a half hour. Peel and slice the Potatoes into thin round disks. Heat a large pan with water and when the water starts to boil, add salt to the water. The water should be salty like the ocean. Add the rice and cook till it is almost done. (85%).

Add the saffron to some water and let is soak.
In a large pan, season with some oil and lay the potato slices in a single layer. Top with the rice. Remove 1/2 cup of rice and mix with the saffron water. Top this over the rice in the pan. Cover and cook on medium high flame for 5 min and then reduce and cook for 5 more.

Open the lid and layer the outside edges with the grilled chicken and top with cilantro.
Serve with a simple salad of Cucumbers and Tomatoes.

Roasted Tomato and Red Pepper Soup

This is a slightly upgraded version of the Tomato soup that I had posted earlier in the blog.
Roasting the tomatoes brings out a deep and rich flavor that makes this soup delectable.

If you are short on time, you can use the canned San Marzano roasted tomatoes and those will work just as wonderfully as roasting them in the oven yourself.

Ingredients:
Tomatoes - 3 large ones
Red bell pepper - 1 large
White/Yellow Onion - 1
Milk - 1/2 cup
Garlic Cloves - 1 bulb
Salt and Pepper to Taste
Paprika - a big pinch
Greek Yogurt - 3 Tbsp

Pre-heat the oven to 450F or higher if possible. Rub the bell pepper with some oil and place it on a foil lined baking tray. Broil of possible. Bake for 15 to 20 min until the outer skin is completely charred and black. Remove the pepper and place in an air tight container.
In another tray, add roughly chopped tomatoes, onion and peeled whole garlic cloves. Drizzle with oil and bake in the oven for 20 min.
Remove the cooled pepper and peel the outer charred skin. Roughly chop and add the pepper along with the other baked veggies to the blender. Cool and grind.

Add to a pan and bring to a simmer. Once it starts simmering, add the milk and the seasonings.
Simmer for a few minutes and serve hot, topped with some beaten greek yogurt.

Tastes best when served with some crusty bread. Garlic bread would take it up a notch.