Saffron-Scented Chicken with Rice, Eggplant, and Cauliflower
  • 1cup basmati ricewashed twice
  • 2-3tablespoons olive oildivided
  • 2medium onionssliced
  • 5large cloves garlicminced or pressed
  • 4whole chicken leg and thigh portionsabout 2 1/2 pounds total
  • 6threads saffron
  • 1tablespoon ground turmeric
  • 2teaspoons dried thyme
  • 1/2teaspoon ground nutmeg
  • 1teaspoon freshly ground pepperor to taste
  • 1teaspoon sea saltor to taste
  • 2small russet potatoessliced into thin wedges
  • 1/2small head cauliflowerseparated into florets
  • 1small eggplantquartered and cut into ½-inch slices, skin on
  1. Soak washed rice in cold water for 30 minutes; drain.
  2. Pour 1 tablespoon olive oil into a wide, deep pan. Add onions and cook over medium heat, stirring occasionally, until softened and caramelized, about 25 minutes. Remove from heat, stir in garlic, and cook 1 minute more, being careful not to burn. Remove to a bowl.
  3. Trim excess fat from chicken and add to pan, turning and cooking until lightly browned on all sides. Return onions to pan, along with saffron, turmeric, thyme, nutmeg and pepper. Add enough cold water to cover chicken. Place lid on pan, and bring to a gentle boil. After 20 minutes, add salt (broth should be slightly salty).
  4. While chicken cooks, sauté potatoes in a separate pan over medium-high heat in 1 tablespoon olive oil until slightly golden, but not cooked through. Remove to a bowl. Add cauliflower to pan and sauté until honey-colored. Transfer to a second bowl. In the same pan, sauté eggplant until lightly browned (add additional oil as needed).
  5. Reserving broth, transfer chicken to a large Dutch oven, skin side down. Fill spaces between chicken pieces with eggplant slices. Distribute cauliflower over top, and then potato slices. Spread drained rice over potatoes. Add enough of reserved cooking broth to cover, spreading onions on top.
  6. Place the Dutch oven, uncovered, over medium heat, and gently boil for 15 minutes. Cover pot, reduce heat to medium-low, and cook for 20 minutes. Transfer rice, vegetables, and chicken to a platter and serve.
Recipe Notes
Nutrition Facts
Saffron-Scented Chicken with Rice, Eggplant, and Cauliflower
Amount Per Serving
Calories 457
% Daily Value*
Cholesterol 40mg 13%
Sodium 639mg 27%
Total Carbohydrates 67g 22%
Dietary Fiber 9g 36%
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 457 cal, 27% fat cal, 14g fat (7g mono, 2g poly, 3g sat), 40mg chol, 19g protein, 67g carb, 9g fiber, 639mg sodium

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