4 Serves
93 Mins
55 g
49 g
24 g
In a bowl, combine yogurt, lemon juice, and saffron to create a marinade. Add the chicken thighs and refrigerate for at least 60 minutes to tenderize.
Ingredients, vitamins, and health benefits
Saffron
Chicken Thighs
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Vitamin E
3 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
119 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
1033 mg / 1,250 mgPotassium
1086 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
15 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
124 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
389 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Heat olive oil in a large pot over medium heat. Add the rice and toast until lightly golden.
Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low and cover with a lid to simmer for 18-20 minutes.
While the rice cooks, grill the marinated chicken in a frying pan until fully cooked through and charred.
Remove the rice from the heat and let it stand covered for 5 minutes before fluffing with a fork and serving with the grilled chicken.
Lemon Juice
Yogurt
Chicken Broth
Olive Oil
Jasmine Rice
Vitamin A
353 µg / 900 µgVitamin C
3 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
119 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
1033 mg / 1,250 mgPotassium
1086 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
389 mg / 300 mgCaffeine
0 mgNet Carbs
27
g35
g6
g
Zinc
15 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
124 µg / 55 µgAlcohol
0 g