Baked chicken with saffron rice
Infused with bright yellow saffron, this one pot wonder is a fantastic crowd pleaser.
Calorie controlled cooking spray
Chicken breast, skinless, raw
4 medium, (4 x 165g)
1 medium, chopped
2 clove(s), sliced
Dry white wine
Chicken stock cube(s)
1 cube(s), prepared with 650ml hot water
1 medium, zest and juice
1 g, soaked in 2 tablespoons boiling water
Bay leaf, dry
White basmati rice, dry
2 tablespoon(s), flat leaf, chopped
½ medium, seeds extracted
- Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Heat a large, lidded flame and ovenproof casserole pan and spray with cooking spray. Cook the chicken for 5 minutes until browned all over. Add the onion and garlic and cook for a further 5 minutes until softened, stirring occasionally.
- Pour in the wine, stock, lemon zest, juice, saffron and soaking water, thyme and bay leaf and bring to the boil. Cover and bake in the oven for 20 minutes.
- Remove the casserole from the oven and stir in the rice. Return the lid and bake for 10 minutes. Remove from the oven. (Do not lift the lid.) Leave to rest for 10 minutes. Then stir, check seasoning and scatter over the parsley and pomegranate seeds. Serve immediately.