• 2 chicken breasts
• ½ onion, sliced
• 1 garlic clove, chopped
• 1 red chilli, chopped (optional)
• ½ tsp saffron strands
• 1 tbsp fresh coriander, roughly chopped
• 1 tbsp fresh parsley, roughly chopped
• 150 ml cream
• 4 tbsp vegetable oil
• A handful of spinach
• Salt and pepper
• 1 large frying pan
• A mortar and pestle
• 1 spoon
• 1 tray
• 1 fork

Season the chicken
To start, sprinkle both sides of each chicken breast with salt and pepper.

Heat the oil

Put 2 tbsp of vegetable oil into a frying pan and heat over a moderate temperature.

Fry the chicken

Next add the chicken breasts to the pan and fry for about 3 minutes on each side.

Remove the chicken

When lightly-browned, remove the chicken from the frying pan and put to one side.

Crush the saffron

Take the mortar and pestle and crush the saffron strands into a rough powder.

Brown the onions

Using the same frying pan as before, add 2 more tablespoons of vegetable oil and start to brown the onions.

Add the garlic

When the onions are almost done, add the garlic and continue frying until almost brown.

Add the cream, crushed saffron, chilli and season

Pour in the cream and add the crushed saffron. If you do choose for some extra spice, then add the red chilli here too. Season well with

salt and pepper and stir the ingredients together until the cream starts to take the colour of the saffron.

Put the chicken back into the pan

When the cream begins to reduce down, put the chicken breasts back into the pan and continue cooking for another 3-4 minutes.

Put the chicken back into the pan

When the cream begins to reduce down, put the chicken breasts back into the pan and continue cooking for another 3-4 minutes.

Add the herbs and spinach

Following this, add the chopped coriander, the chopped parsley and the spinach and stir them into the sauce before it becomes too thick. Serve

Serve the chicken straight from the pan while still baking hot. It is delicious mixed in with pasta or alternatively presented with a serving of rice.

by Pak101.com (few years ago!) / 1130 views