Today I had the Ladies I used to work with over for lunch, we tend to meet up once as term, as we all worked in preschools with each other over the years. I made this for their lunch.
Saffron and chicken rice (Morasah poloe)
1tbs olive oil
1 brown onion,thinly sliced
8( about 800g) chicken thigh fillets,cut into 3cm pieces
1/4 cup (45g) dried barberries
2 tsp caster sugar
1/4 cup (50g) green raisins
1 tsp saffron threads
2 cups (400g) basmati rice
3 cups hot water
1/4 cup toasted slivered almonds
1/4 cup chopped pistachios
1. Use a zester to remove rind from the orange.
2. Heat half the oil in a large pan oven high heat. Add the onion and cook, stirring occasionally, for 10 mins or until golden.Transfer to a large bowl.
3. Heat remaining oil in the pan and add half the chicken.Cook, turning occasionally, for 5mins or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
4.Add barberries to the pan and sprinkle with sugar. Cook, stirring, for 1 min or until heated through. Return onion and chicken to pan. Add the raisins, saffron, rice, water and half the orange rind and stir to combine.
Increase heat to high and bring to the boil. Reduce heat to low and cook, covered, for 12 mins or until rice is tender and liquid is absorbed. Remove from heat and set aside, covered, for 5 mins to rest.