Saffron-Infused Magic: Easy One Pan Baked Chicken and Mushroom Rice

Ingredients:

• 400g skinless, boneless chicken thigh fillets
• 125g shiitake mushrooms
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• A pinch of saffron
• 450ml warm water
• 170g sushi rice (short-grain rice)
• 2 tsp dark soy sauce
• 10g coconut cream
• Olive oil
• Sea salt flakes
• Black pepper
• Spring onions, finely chopped (for garnish)

serve 2

Method:

1. Prepare the Saffron Water:

• Soak the saffron in warm water and let it sit for 30 minutes.

2. Season and Sear the Chicken:

• Season the chicken thigh fillets with salt and black pepper.
• Heat a frying pan with olive oil over medium heat.
• Sear the chicken thigh fillets on both sides until they turn golden brown.
• Remove the chicken from the pan and set it aside.

3. Sauté Shallot, Garlic, and Mushrooms:

• In the same pan, add the finely chopped shallot and garlic.
• Sauté until they become fragrant.
• Add the shiitake mushrooms and cook until they become soft.

4. Add Saffron Water and Rice:

• Pour the saffron-infused water into the pan with mushrooms and aromatics.
• Stir in the sushi rice and add the coconut cream.
• Bring the mixture to a boil.

5. Bake with Chicken:

• Return the seared chicken thigh fillets to the pan.
• Drizzle dark soy sauce over everything.
• Cover the pan with a lid. • Place it in an oven preheated to 180°C (with a fan) and bake for about 30 minutes.

6. Finish and Serve:

• After baking, stir the contents well. Serve the chicken and mushroom rice, garnishing with finely chopped spring onions.