Important: You must be 19 years of age to purchase alcohol.
View Cart

Shop early this year for the best selection of gifts and holiday favourites. See our Holiday Shopping Tips.

Saffron-Spiced Tomato Chicken

Early Summer 2010
201003018.jpg
food and drink

BY: Emily Richards

This uniquely flavoured dish has a hint ofIndian authenticity with the combination of ginger, garlic, cumin and coriander but the Mediterranean flare of saffron and tomatoes. A saucy chicken recipe that is perfect served over basmati rice or couscous. Look for deep rich mahogany-coloured saffron threads to add a tang and punch to the sauce.

2 small onions, quartered
1 piece fresh ginger, 1½ inch (4 cm) peeled
4 cloves garlic
1 cup (250 mL) chicken stock
2 tbsp (25 mL) vegetable oil
2 cinnamon sticks
2 bay leaves
6 whole cloves
1 tsp (5 mL) each ground cumin and coriander
1 bottle passata di pomodoro (strained tomatoes), 680 mL
2 lbs (1 kg) boneless skinless chicken breasts, cut into thin strips (about 5 large breasts)
2 tbsp (25 mL) warm milk
½ tsp (2 mL) saffron threads
⅓ cup (75 mL) plain yogourt

1 Purée onions, ginger, garlic and ¼ cup(50 mL) of the chicken stock in blender until smooth; set aside.

2. Heat oil in large shallow saucepan over medium heat. Add cinnamon, bay leaves and cloves and cook, stirring, for 1 minute. Add onion purée, cumin and coriander and cook for 3 minutes or until softened. Add strained tomatoes and remaining chicken stock. Bring to a boil.

3. Stir in chicken; bring to a simmer, stirring occasionally for 15 minutes. In a bowl, combine milk and saffron and whisk into yogourt. Stir yogourt mixture into chicken and simmer for 2 minutes to heat through.

Serves 6

What to Serve

Stock Type222778
$9.95  
201003018.jpg
food and drink

Saffron-Spiced Tomato Chicken

Early Summer 2010

BY: Emily Richards

This uniquely flavoured dish has a hint ofIndian authenticity with the combination of ginger, garlic, cumin and coriander but the Mediterranean flare of saffron and tomatoes. A saucy chicken recipe that is perfect served over basmati rice or couscous. Look for deep rich mahogany-coloured saffron threads to add a tang and punch to the sauce.

2 small onions, quartered
1 piece fresh ginger, 1½ inch (4 cm) peeled
4 cloves garlic
1 cup (250 mL) chicken stock
2 tbsp (25 mL) vegetable oil
2 cinnamon sticks
2 bay leaves
6 whole cloves
1 tsp (5 mL) each ground cumin and coriander
1 bottle passata di pomodoro (strained tomatoes), 680 mL
2 lbs (1 kg) boneless skinless chicken breasts, cut into thin strips (about 5 large breasts)
2 tbsp (25 mL) warm milk
½ tsp (2 mL) saffron threads
⅓ cup (75 mL) plain yogourt

1 Purée onions, ginger, garlic and ¼ cup(50 mL) of the chicken stock in blender until smooth; set aside.

2. Heat oil in large shallow saucepan over medium heat. Add cinnamon, bay leaves and cloves and cook, stirring, for 1 minute. Add onion purée, cumin and coriander and cook for 3 minutes or until softened. Add strained tomatoes and remaining chicken stock. Bring to a boil.

3. Stir in chicken; bring to a simmer, stirring occasionally for 15 minutes. In a bowl, combine milk and saffron and whisk into yogourt. Stir yogourt mixture into chicken and simmer for 2 minutes to heat through.

Serves 6

Back To Top