Eastern Chicken and Saffron Rice

  • Yield: 4 servings


4-- skinless, boneless broiler-fryer chicken breast halves
2tablespoons lime juice, divided
1/2teaspoon salt, divided
1/4teaspoon pepper
2tablespoons olive oil
2medium onions, sliced thin
1tablespoon cumin seed soaked in 2 tablespoons water, crushed
4small tomatoes, quartered
1/2cup finely-chopped green pepper
1tablespoon grated fresh ginger
1teaspoon curry powder
1package (5 ounces) saffron long grain rice
1/2teaspoon crushed, dried mint
1/4cup skim milk


  1. Sprinkle chicken with 1 tablespoon of the lime juice, 1/2 teaspoon of the salt and pepper; set aside. In large frypan, place olive oil; heat over medium temperature. Add onion, stirring and cooking until clear, about 5 minutes; remove from pan and keep warm. Place chicken in frypan and cook about 3 minutes on each side or until opaque; remove and keep warm. To frypan, add cumin seed in water, tomatoes, green pepper, ginger, curry powder, remaining 1 tablespoon lime juice and remaining 1/4 teaspoon salt. Cook about 5 minutes; add chicken. Cook, uncovered, about 10 minutes more. Cook rice according to package directions, using no margarine and shortest cooking time. Arrange chicken in 2-quart baking dish. Top with half of the cooked rice, onions and half of sauce in frypan. Sprinkle with mint. Layer remaining rice and sauce; pour milk over all. Cover and bake in 325°F. oven about 30 minutes or until chicken is tender and most of liquid is absorbed