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Restaurants›The Kebab Shop | Mediterranean Cuisine›Grains Bowl, Saffron Rice, Grilled Saffron Chicken Recipe

Grains Bowl, Saffron Rice, Grilled Saffron Chicken Recipe

Name: The Kebab Shop | Mediterranean Cuisines Grains Bowl, Saffron Rice, Grilled Saffron Chicken Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 2 cups long-grain basmati rice; 2 cups water (for soaking rice); 1 tbs warm water; 0.5 tsp saffron threads; 2 tbs unsalted butter; 1 tbs olive oil; 1 unit medium onion, finely chopped; 2 unit garlic cloves, minced; 2.25 cups low-sodium chicken or vegetable stock; 1 tsp salt; 0.25 tsp black pepper; 2 tbs fresh parsley, chopped (optional, for garnish); 1 lb boneless skinless chicken thighs (or breasts); 0.5 cups plain yogurt (whole or Greek); 1 tbs olive oil; 1 tbs lemon juice; 2 unit garlic cloves, minced; 0.25 tsp saffron threads; 1 tbs warm water; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp smoked paprika; 1 tsp salt; 0.25 tsp black pepper; 2 cups baby spinach or mixed greens; 0.5 cup cucumber, diced; 0.75 cup cherry tomatoes, halved; 2 tbs toasted almonds or pine nuts (optional); 0.25 cups plain Greek yogurt or tzatziki (for drizzle); 1 tsp olive oil (finish)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h 15m

Serves3

Make Grains Bowl, Saffron Rice, Grilled Saffron Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Saffron Rice

2 cups long-grain basmati rice

2 cups water (for soaking rice)

1 tbs warm water

1/2 tsp saffron threads

2 tbs Unsalted butter

1 tbs olive oil

1 unit medium onion, finely chopped

2 unit Garlic cloves, minced

2 1/4 cups low-sodium chicken or vegetable stock

1 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs fresh parsley, chopped (optional, for garnish)

Grilled Saffron Chicken

1 lb boneless skinless chicken thighs (or breasts)

1/2 cups plain yogurt (whole or Greek)

1 tbs olive oil

1 tbs ReaLemon lemon juice

2 unit Garlic cloves, minced

1/4 tsp saffron threads

1 tbs warm water

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/4 tsp black pepper

Bowl Toppings & Assembly

2 cups baby spinach or mixed greens

1/2 cup cucumber, diced

3/4 cup Cherry tomatoes, halved

2 tbs toasted almonds or pine nuts (optional)

1/4 cups plain Greek yogurt or tzatziki (for drizzle)

1 tsp olive oil (finish)

2 unit lemon wedges (for serving)

1/4 tsp salt (for vegetables)

1/8 tsp black pepper (for vegetables)

Method

Saffron Rice

Rinse the basmati rice under cold running water until the water runs clear (2–3 minutes) to remove excess starch. Drain and soak the rice in 2 cups cold water for 20–30 minutes, then drain again.

Meanwhile, bloom the saffron: place saffron threads in 1 tablespoon warm water and let steep 5–10 minutes until the water turns deep gold.

In a medium saucepan over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the finely chopped onion and sauté 4–5 minutes until soft and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Add the drained rice to the pan and gently stir for 1 minute to coat the grains in butter and oil and warm through.

Pour in 2 1/4 cups chicken or vegetable stock, the saffron with its soaking liquid, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir once to combine and bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to the lowest simmer, cover tightly with a lid, and cook undisturbed for 12–15 minutes until the liquid is absorbed and the rice is tender.

Turn off the heat and let the rice rest, covered, for 10 minutes to steam. After resting, fluff gently with a fork and stir in chopped parsley if using.

Grilled Saffron Chicken

Bloom the saffron for the chicken: place 1/4 teaspoon saffron threads in 1 tablespoon warm water and steep 5–10 minutes.

In a bowl, combine 1/2 cup yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 minced garlic cloves, the saffron and its soaking liquid, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth.

Trim excess fat from 1 lb chicken thighs (or breasts) and pat dry. Add the chicken to the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 1 hour and up to 6 hours (longer will deepen saffron flavor).

When ready to cook, preheat a grill or grill pan to medium-high heat (about 400°F / 205°C). Brush the grates or pan with a little oil to prevent sticking.

Remove chicken from the marinade and let excess drip off. Grill the thighs 4–6 minutes per side (for ~3/4-inch thick pieces) until they register 165°F (74°C) at the thickest part and have a light char. Thicker pieces may need 6–8 minutes per side. Do not overcrowd; cook in batches if needed.

Transfer grilled chicken to a cutting board and let rest 5 minutes, then slice into strips or bite-sized pieces.

Bowl Toppings & Assembly

While chicken rests, prepare the vegetables: in a small bowl toss 2 cups baby spinach (or mixed greens), 1/2 cup diced cucumber, and 3/4 cup halved cherry tomatoes with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

To assemble each grain bowl (recipe yields about 3–4 bowls depending on portioning): divide the saffron rice among 3 bowls (approximately 2/3 cup cooked rice per serving) or 4 smaller portions.

Top rice with a handful of dressed greens and vegetables, then place 4–5 ounces of sliced saffron chicken over the rice.

Drizzle about 1 tablespoon (15 ml) of plain Greek yogurt or tzatziki over each bowl, sprinkle 2 teaspoons toasted almonds or pine nuts per bowl if using, and finish with a light drizzle of olive oil and a squeeze of lemon wedge.

Garnish with additional chopped parsley if desired and serve immediately.