Welcome to the first ever instalment in ‘The Moss Larders’ and thanks for joining me!
I’m a teacher by trade and a food obsessor by nature. I love to cook and create gluten free versions of recipes that I’ve come across through travel, food with friends and the exploration of the amazing food scene here in Melbourne, Australia. I hope you’ll join me on my journey of discovery, recreating food memories that are tasty, lush & fernweh inciting.
“Food is our common ground, a universal experience.” – James Beard
So, without further rambling or floral words to fill the space, I’ll just get on with it!
Today’s recipe is one that I’ve adapted from an absolutely delicious recipe by Nigella Lawson. You can check out her original recipe here: Saffron Scented Chicken Pilaf
What do you get when you combine the fresh sour tang of lemon, the earthy aroma of saffron and the juicy spice of chicken?
You get a marriage made in food heaven, that’s what!
This recipe is not only easy, it’s gluten free and absolutely mouth watering; destined to become a regular on your weekly dinner menu!
SMOKED LEMON & SAFFRON RICE WITH SPICED CHICKEN
500g Smoked rice (if you can’t find smoked rice, you can add liquid smoke until desired smokiness is achieved)
1 onion, diced
1 tbsp olive oil
1 tbsp garlic butter
Zest of 2 lemons
8 cardamon pods, crushed
Juice of 2 lemons
1 litre chicken stock
1 tsp saffron threads
1/2 cup roughly chopped parsley
1/4 cup roasted, slivered almonds
1/4 cup roasted, roughly chopped pistachios
500g chicken pieces
2 tsp cinnamon
200g Greek yoghurt
1/2 tsp garlic powder
1/4 tsp salt
1. Place chicken, Greek yoghurt, salt, garlic powder and cinnamon in a bowl and mix until well combined. Cover in cling wrap and place in the fridge.
2. Fry diced onion in oil and garlic butter until opaque. Add the smoked rice and continue to fry, stirring constantly for a further 3 minutes.
3. Add the cardamon pods, lemon zest, lemon juice, chicken stock and saffron and mix well.
4. Bring to the boil, then lower to a simmer. Cover with a lid and let simmer for 14 minutes or until liquid has been absorbed by the rice and cooked through.
5. Take off heat and stir through parsley, almonds and pistachios.
6. Heat a non stick fry pan and add the spiced chicken in batches (don’t over crowd the pan, you want the chicken to fry, not braise).
7. Scatter cooked spiced chicken over the rice and squeeze the juice of the extra lemon over the entire dish.
I love to serve this with smokey, creamy & tangy baba ghanoush and a simple salad of shredded lettuce lightly tossed with lemon olive oil and a sprinkling of salt.