Saffron Chicken

This cookbook has become a favorite.  I heard her speak last year, during Jewish Book Month at Temple Emanuel in Newton, MA.  She spoke my language - she is a busy mom.  (She has five sons, so she is BUSY.)  I have made a few recipes from the book, but this one is EASY and YUMMY:

Chicken in Tomato Sauce and Saffron

2 packages of kosher chicken (the 8 piece package)

1 6 oz can tomato paste
1/4 t saffron powder
3 garlic cloves, minced
1/4 c olive oil
1 t salt
pepper
1 lime - just the juice.

Preheat oven to 350F

In a bowl, combine everything but the chicken.

Put the chicken in a large roasting pan (I line mine with Reynolds Non Stick Foil), and then rub the chicken pieces with the marinade.

Bake for 45 min to 60 min, until chicken is done.  Often I put tinfoil on top of the chicken to prevent burning.

This goes very well with Basmati Rice.  If you really want to WOW the crowd, try this recipe:

Steamed basmati rice with a crusty potato crust

Adapted from Sherene Michlin

3 cups basmati rice

1 tablespoon salt

Water

½ cup oil plus another ¼ cup

1 potatoe, ¼ inch slices

Clean and wash 3 cups of rice 5 times in warm water.  This is done by placing the rice in a large bowl.  Fill the bowl with water to cover the rice by an inch or two, and then slowly pour out the water from the bowl.  Repeat this until the starch has cleaned off the rice grains.

Bring 8 cups of water to a boil, add 2 tablespoons of salt and add drained rice.  Stir the pot 5 times to break up any clumps and then watch the heat so that the rice does not boil over.  Lower to a soft boil if necessary.  Cook for six minutes.  The rice should be al dente, soft with a firm center.  If still firm, boil for another minute or two, then drain the rice in a colander and discard water.

Coat a heavy bottom pot or Dutch oven with nonstick spray.  Pour ½ cup oil and 2 tablespoons water into pan.  Line bottom of pot with potatoes slices.  Sprinkle them with some salt.

Gently taking one spatula of rice out at a time place in pot.  Form rice into shape of a cone.  This shape leaves room for the rice to grow and expand while being steamed.

Cover pot and cook 8-10 minutes over medium heat to form potato crust.

In measuring cup combine ¼ cup oil and ½ cup hot water.  Pour/sprinkle over rice pyramid.  Do your best to distribute the oil/water mixture over the surface of the rice.  Place clean dish towel or 2 layers of paper towels over the pot and cover firmly to prevent steam from escaping.  Cook for 40-50 minutes over low heat.

Remove pot from heat and let sit for 5 minutes without uncovering it, this helps free the bottom crust.  Serve rice.