Photo of Baked chicken with saffron rice by WW

Baked chicken with saffron rice

8
7
7
SmartPoints® value per serving
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
Infused with bright yellow saffron, this one pot wonder is a fantastic crowd pleaser.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

4 medium, (4 x 165g)

Onion(s)

1 medium, chopped

Garlic

2 clove(s), sliced

Dry white wine

75 ml

Chicken stock cube(s)

1 cube(s), prepared with 650ml hot water

Lemon(s)

1 medium, zest and juice

Saffron Threads

1 g, soaked in 2 tablespoons boiling water

Thyme, Fresh

1 sprig(s)

Bay leaf, dry

1 leaf/leaves

White basmati rice, dry

240 g

Parsley, fresh

2 tablespoons, flat leaf, chopped

Pomegranate

½ medium, seeds extracted

Salt

1 pinch

Black pepper

1 pinch

Instructions

  1. 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.
  2. 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.
  3. 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.