Chicken In Saffron Cream

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 teaspoon saffron thread, crumbled
• 2 tablespoons extra virgin olive oil, divided
• 1 1/2-2 lbs boneless skinless chicken breast halves (4)
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground coriander
• 1 tablespoon butter
• 1 large shallot, finely minced
• 1/2 inch piece gingerroot, peeled and grated (about 1 tsp)
• 1 large garlic clove, minced
• 1/4 teaspoon freshly grated nutmeg
• 1 cup heavy cream
• 1/2 cup european style plain yogurt (whole or 2% fat)
• 1/4 cup cilantro leaf, chopped
• 1 teaspoon garam masala

Recipe

• 1 put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
• 2 cover tightly, let steep at least 20 minutes but preferably 2 hours.
• 3 drizzle one tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
• 4 in a small bowl, combine the salt, pepper, and coriander.
• 5 sprinkle the spices over the chicken; let stand 10 minutes.
• 6 heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
• 7 use tongs to transfer the chicken to a plate.
• 8 add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
• 9 add the cream and yogurt; stir until well mixed. when the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
• 10 cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
• 11 if the sauce is too thick, add a splash of cream or milk.
• 12 stir in cilantro, saffron/watter and garam masala. adjust the salt to taste.
• 13 wine recommendation:.
• 14 crisp, dry rose'.