Saffron chicken with couscous and vegetables
Chicken simmered in a tomato sauce with saffron, white wine, fennel and courgette, rounded off with a splash of single cream and baby spinach. Served with couscous. Many make the sauce with double cream and no tomato instead, flavoured with orange and thyme.
- 35 minTime
- 25 minHands-on
- 4Portions
- ≈ 45 krper portion
- 470kcal per portion
Ingredients for 4 portions
- 1 gSaffron
- 1 dlWhite wine, dry
- 500 gChicken breast
- 1Yellow onion
- 2 clovesGarlic
- 1Fennel
- 1Courgette
- 1 tbspOlive oil
- to tasteSalt
- to tasteBlack pepper
- 400 gCrushed tomatoes
- 100 mlChicken stock, water and a cube
- 1 dlCooking cream
- 70 gBaby spinach
On the side
- 2 ½ dlCouscous, ideally wholewheat
Method
- Stir the saffron into the wine and leave it while you prepare the rest.
- Cut the chicken into pieces. Peel and chop the onion and garlic. Cut the fennel into thin wedges and the courgette into chunks.
- Brown the chicken in the oil in a large frying pan or casserole. Season with salt and pepper. Add the onion, garlic and fennel and fry for 3 minutes.
- Pour in the saffron wine and let it bubble for 1 minute. Stir in the tomatoes, stock and courgette.
- Simmer, covered, for 12 minutes, until the chicken is cooked through and the vegetables tender.
- Cook the couscous according to the packet instructions.
- Stir in the cream and spinach and simmer for 2 minutes, until the spinach has wilted. Season with salt and pepper and serve with the couscous.
The cost is estimated from Swedish grocery prices.
