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Spiced Chicken & Saffron Rice
with Almonds & Lemon Yogurt
35 MIN
2 Servings
From the Test Kitchen
This recipe features our easy take on tahdig—a beloved Persian rice dish named for the deliciously crispy crust that forms at the bottom of the pan. It’s the perfect accompaniment to our chicken, which is seared in a coating of warming ras el hanout, then topped with a spoonful of creamy lemon yogurt.
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NutritionPER SERVING
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Calories660 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ cup Long Grain White Rice
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2 Scallions
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1 Lemon
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1 Red, Yellow, Or Orange Bell Pepper
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2 cloves Garlic
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2 Tbsps Sliced Roasted Almonds
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½ cup Plain Nonfat Greek Yogurt
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1 Tbsp Ras El Hanout
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1 pinch Saffron
step-by-step
instructions
1
Prepare the ingredients & make the lemon yogurt
Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.
2
Cook the rice
In a small pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with foil to keep warm.
*An instant-read thermometer should register 165°F.
4
Cook & finish the pepper
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a large bowl and stir in the juice of the remaining lemon wedges. Wipe out the pan.
5
Finish the rice & serve your dish
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of finished pepper; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and lemon yogurt. Garnish with the almonds and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the lemon yogurt
Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.
2
Cook the rice
In a small pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the ras el hanout to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with foil to keep warm.
*An instant-read thermometer should register 165°F.
4
Cook & finish the pepper
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a large bowl and stir in the juice of the remaining lemon wedges. Wipe out the pan.
5
Finish the rice & serve your dish
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of finished pepper; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and lemon yogurt. Garnish with the almonds and sliced green tops of the scallions. Enjoy!
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