This dish combines tender chicken with aromatic saffron-infused rice for a perfect family meal. Easy to make and full of flavor!

Cooking Time: 30 minutes

Serves: 4

ingredients

• 1/4 tsp saffron

• 1 tsp coarse maras chili flakes/or course Aleppo pepper dried flakes

• 2 tsp turmeric

• 1 tsp flaky salt

• 2 chicken breasts, cut into one inch pieces

• 2 tbsp zero acre farms oil and/or extra cooking olive oil

• 1 tsp cumin

• 1 onion, finely chopped

• 4 garlic, finely chopped

• 1 1/2 cup vegetable or chicken stock

• 1 tsp cardamom

• 1/2 inch or 2 tsp cinnamon

• 1 cup rice, short grain or basmati (washed, soaked for 15 minutes)

• cilantro to garnish

Instructions

1. Mix the spices together and set aside.

2. In a large pan, add oil and toss in the chicken, don't move it around for a minute.

3. Sprinkle all the spices and then saute it well and brown all the sides.

4. Cook it about fifty percent and remove it in a bowl.

5. In the same pan, add another 2 tbsp. Throw in the onion and garlic, saute it on low to medium heat for about a minute until the onions are soft. Add the chicken back in, the stock.

6. Carefully add rice. Let it come to a boil. Once it comes to a boil, lower the heat completely, cover and put in on simmer for about 20 minutes.

7. Use a very tight lid, and use a kitchen towel to cover if you steam releasing out of the pan.

8. After 20 minutes, turn off the heat and let it rest for another 15 minutes before serving.