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Okra, Saffron Chicken, & Rice Feast

A community recipe by

Not tested or verified by

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


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

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Okra, Saffron Chicken, & Rice Feast is a community recipe submitted by Raha Lane and has not been tested by 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.
  • Additional Information

    For garnish, use young lettuce leaves, thinly sliced radishes, and Persian pickles or English Gherkins, and lime wedges.

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