1. Mix the marinade ingredients with the chicken. 2. Set aside for 4 hours. 3. Mix the saffron with the cream. 4. Thread the chicken pieces onto a skewer. 5. Brush the pieces with some of the saffron-cream mixture. 6. Wash the rice and soak for 1 hour. 7. Cook the rice with salt in 5 cups of boiling water. 8. Drain. 9. Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. 10. Place the rice back on low heat. 11. Cook for 4-5 minutes. 12. Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture. 13. Place rice on a platter. 14. Arrange chicken on skewers on top of the rice. 15. Garnish with the peppercorns and whole cherry tomatoes and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
