4 Serves
86 Mins
Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
67 mg / 4,700 mgSodium
622 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Season the chicken with salt and pepper, then sear in a frying pan with olive oil until golden brown on all sides.
Boil the rice in a large pot until par-cooked, then drain and steam with saffron water until tender.
In a small saucepan, sauté the barberries with sugar and a splash of water until they plump up, then stir in a pinch of saffron.
Serve the fluffy rice topped with the barberry mixture and the cooked chicken.
16
g51
g17
g
French