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Pilaf With Saffron And Chicken

  • 28/10/2004
  • Moderate difficulty
  • 4 – 6
  • 45 min

Turkish cuisine is rich in exotic spices and specialties. Pilaf is the most basic of all meals characteristic for Turkish cuisine, and they say that it is a perfect place to start for cooks beginners. This meal is ready in only 40 minutes.

Ingredients 4 – 6 

  • 600 g chicken fillets
  • 3 fresh peppers (red, yellow, green)
  • 1 teaspoon saffron
  • 3 tablespoons oil
  • 2 garlic cloves
  • 80 g fried almond sheets
  • 1 tablespoon Vegeta
  • For pilaf:
  • 200 g basmati rice
  • 1 teaspoon saffron
  • 100 g onion
  • 600 ml hot chocolate
  • 2 tablespoons margarine
  • 2 teaspoons Vegeta

Preparation

  1. 1.
    Chicken fillets and peppers cut into strips.
  2. 2.
    On the heated oil fry the chicken on all sides and then add paprika. Sprinkle with Vegeta and sauté for about 10 minutes, adding little water occasionally.
  3. 3.
    In the end stir in the saffron and chopped garlic.
  4. 4.
    Wash and dry the rice. On the heated margarine shortly fry the onions cut into slices, add rice and fry together for about 2 minutes.
  5. 5.
    After that add water, saffron and Vegeta. Cook the pilaf on slow fire for 10 – 12 minutes.

Serving

Rice prepared like this sprinkle with sheets of fries almonds and serve with sautéed chicken.

Advice

Instead of chicken breasts for this meal you can also use white meat of some other poultry.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 480 / 2.006 - -
Fat g 27,10 - -
Carbohydrates g 35,34 - -
Dietary fibre g 2,62 - -
Protein g 24,24 - -
Salt g 2,22 0 0
Vitamin A μg 2.127,78 53 43
Vitamin D μg 14,64 7 7
Vitamin C mg 65,68 88 73
Niacin mg 15,45 110 77
Potassium mg 412,45 11 11
Phosphorous mg 270,08 34 34
Magnesium mg 72,92 24 18

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)