When Less Is More: Tikka Chicken and Onion Stir Fry Over Affordable Saffron Rice

When Less Is More...

Tikka Chicken and Onion Stir Fry Over Affordable Saffron Rice

Sometimes the grand meals I plan in my mind turn out much more simply in real life based on what I have in my frig and in my pantry. The reality is, sometimes less is more. This is one of those dishes where a few spices create a grand meal with complimentary textures and layers of flavors. 

This dish would make a great mid-week meal or Friday night meal when everyone is super tired. Let's get to it, shall we?

Affordable Saffron Rice

Go the the Mexican spices section of your local grocer. Many are starting to carry a Saffron Flower package that is slightly more expensive than the rest of the brands' spices but just as aromatic as the major expensive Spanish Saffron.  Look for the El Guapo packagingTM*.  

If you do not have access to the above listed brand, or something like it, using the expensive but always perfect Spanish Saffron (which I also have) is fine!

Add a pinch (1/2 teaspoon) Saffron strands to 2 cups water or chicken stock over medium-low heat. Allow the saffron water or stock to steep and marry its flavors. 

Meanwhile, measure one cup of rice for two good eaters, or three light appetites.  Add two tablespoons of garlic infused evoo into a shallow skillet over medium-high heat.  Add the rice to the skillet when the oil begins to ripple. You are toasting the rice.  Stir vigorously to coat the rice, providing some sizzle to the rice.  Such great flavor!  After three or so minutes, when the rice begins to darken, add it to the steeping saffron water. Interestingly, the rice will cause the water to sizzle and steam.  Bit of a fun science experience!  Bring the water to a boil, stir vigorously, reduce the heat to low, cover and cook for up to forty minutes.  

For the Chicken

six pieces boneless/skinless chicken thighs

one large red onion, coarsely chopped

1 clove garlic, finely chopped

2 tablespoons Tikka paste or powder

salt and pepper

2-4 tablespoons evoo

Add three tablespoons evoo to a skillet over medium-high heat.  In the package or on a plate, use six pieces of boneless-skinless chicken thigh and sprinkle with salt and pepper.  Next, add Tikka paste or Tikka powder to all sides of the chicken thighs.  Add the chicken cut side down when the oil begins to ripple.  It will sizzle and release an amazing aroma!  Sear on each side about three minutes.  No, the chicken will not be done, but stay tuned!  Remove the chicken and set on a plastic cutting board. 

Add one coarsely chopped red onion to the skillet with one finely chopped clove of garlic.  Saute up to six minutes, while you slice the chicken thighs into bite-sized pieces. Add the chicken pieces to the onion in the skillet and combine thoroughly.  Saute for seven or eight minutes until fully cooked over medium-high heat, stirring often. 

The rice should be done shortly.  When it is, try to plate it in a circular pattern and add a hearty helping of the stir fry atop the rice.  Garnish with fresh lemony thyme and fresh chopped rosemary. 

Serve family style or singularly. Either way, what a delicious meal!

With that, Thank You, friends, for your visit! I always appreciate when you all stop by to view my dishes.  Thank You!

Now, Go Cook For Someone You Love!

~Martin

In-House Cook