Lemon Chicken with Persian Saffron Rice

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Lemon Chicken with Persian Saffron Rice

Prep Time:

Cook Time:

N/A

Total Time:

2 hours, 30 minutes

Difficulty:

N/A

Serves:

Yield:

N/A

Ingredients

Lemon chicken:

4 chicken legs and thighs
2 tablespoons olive oil
1 Wonderful Seedless Lemon, juiced and zested
2 garlic cloves, minced
¼ teaspoon red pepper flakes

Persian saffron rice:

2 tablespoons extra-virgin olive oil
¼ cup red onion, halved and thinly sliced
1 garlic clove, minced
1 cup basmati rice
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground saffron or 8 saffron strands, ground
1½ cups vegetable broth
1 Wonderful Seedless Lemon, zested
¼ cup frozen peas
Grilled Wonderful Seedless Lemons for garnish
Fresh cilantro for garnish

Instructions

For the marinated chicken: Add the chicken to a large bowl with the olive oil, lemon juice, lemon zest, garlic, and red pepper flakes; turn each piece with tongs to coat. Cover the dish and marinate the chicken in the refrigerator for 30 minutes or overnight.
In a large skillet over medium heat, add the chicken skin-side down; cook until browned on both sides or about 5 minutes. Remove and set aside.
For the Persian saffron rice: In a large cast iron skillet or Dutch oven, combine the extra-virgin olive oil, onion, garlic, rice, cumin, turmeric, salt, pepper, and saffron; mix well to combine.
Add the vegetable stock and lemon zest. Stir and bring the liquid to a boil.
Add the chicken to the skillet with the rice.
Once boiling, reduce the heat to low. Cover and cook for about 20 minutes, or until the rice and chicken are cooked and the liquid is absorbed. During the last 5 minutes, stir in the peas. Garnish the skillet with grilled lemons and fresh cilantro sprigs.

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