1. Heat oven to 350°F. 2. Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes. 3. While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside. 4. Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required. 5. Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat. 6. Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice. 7. Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil. 8. Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on. 9. Stir in olives and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
