| The Gallivanting Gourmand |
 Greg Duncan  His previous columns are archived HERE. |
Posted 03.07.05 Montreal You want rice with that?
"Get thee back! Get thee way back behind me"!
I can almost hear the screaming e-mail that will arrive in my inbox shortly.
One regular reader (and he knows who he is) often chastises me for including suggestions for a staple in recipes he clearly has a dislike for.
I speak of rice, a basis for which humanity has anchored its hungry maw and I say get thee to the stove and put up some grains of the fluffy stuff.
In Tsunami affected areas it turns out that the big wave has had a devastating affect of rice production. Salt left behind has acted as an herbicide and killed off most of the staple that locals rely on. To make matters worse, the salt residue will potentially take years to be flushed out or to dissipate.
While rice in all its forms clearly plays a central role in the daily lives of many, I will promote something here that turns the ordinary into the exquisite.
Saffron is so coveted that even the most prolific of bards used it as a hook.
They call me mellow yellow (Quite rightly)
While saffron may be the worlds most expensive spice, one need only to use a very small amount for a recipe that in turn makes it very affordable. Buy quality saffron and beware of fakes that serve only to add color to a dish.
Pure Spanish saffron threads are the best in my opinion.
With apologies to the reader who hates rice I do suggest you serve this recipe with a side of it. However feel free to serve "tatties" or noodles.
Couscous (another column) would be a fine compliment to the dish too.
SAFFRON CHICKEN AND RICE WITH DATES
1-tablespoon vegetable oil
Heat oil in a large saucepan over medium-high heat. Sprinkle chicken with 1/4-teaspoon salt and pepper. Add chicken to pan, and sauté 5 minutes, browning on all sides. Remove chicken from pan; keep warm.
Add onion, 1/8 teaspoon saffron, and garlic to pan; sauté 5 minutes or until onion is tender. Stir in reserved chicken, tomato juice and dates; cover. Reduce heat to low and cook 15 minutes. Uncover; cook 10 minutes. Remove from heat and keep warm.
Combine 1/4-teaspoon salt, 1/8-teaspoon saffron, 2 cups water and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed.
Fluff with a fork. Serve the chicken mixture over rice mixture. Garnish with sliced green onions and lemon wedges, if desired.
Makes 6 servings. |