Okra, Saffron Chicken, & Rice Feast

A community recipe by Raha Lane

Not tested or verified by Nigella.com

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Introduction

This is a fantastic weekend lunch for the whole family and a few friends.

Ingredients

Serves: 4-6

1 chicken (whole)
1 packet frozen okra
saffron strands (Spanish saffron, a few strands)
4 cups jasmine rice (rinsed under cold water and soaked in warm water for at least 10 minutes)
2 large thinly sliced onions
4 tablespoons vegetable oil
4 medium potatoes
2 cups water
salt
pepper
turmeric
1 splash of lime juice
1 cup tomato sauce

Method

Okra, Saffron Chicken, & Rice Feast is a community recipe submitted by Raha Lane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large non stick deep pot, (with a lid to use later), over medium high heat, heat up vegetable oil. Add onion slices, salt, pepper, turmeric, and saffron and saute until fragrant and golden around the edges.

Add chicken, roll chicken around. Add lime juice and tomato sauce. Add water. Place the lid on. Bring to boil and lower heat to gentle simmer for 30 minutes.

Add Okra, and cook for an additional 15 minutes or until the sauce is thickened and the chicken is fully cooked and tender.

Cook rice in a rice cooker or according to package instructions.

Serve Okra and chicken sauce over steamed long grain rice.

While cooking rice and okra sauce; heat oven to 400 degrees F, and spray oil on a non stick cookie sheet. You may also line the cookie sheet with foil and spray oil on foil sheet.

Toss potato strips onto the cookie sheet, sprinkle salt, pepper, and a little vegetable oil. Toss well.

Bake in oven for 45 minutes or until golden and crispy around the edges. Serve these potato strips with rice, saffron chicken and okra stew for a fabulous feast.