Saffron Chicken
Ingredients
- 2 cups of brown rice
- 4 tablespoons of vegan butter
- ½ teaspoon of saffron
- 1 cinnamon stick
- 3 cloves
- 2 cardamoms, lightly crushed
- 2 tablespoons sultanas
- 2 tablespoons blanched almonds
- 1pound of boneless chicken
- ½ teaspoon cumin
- Celtic Sea Salt
- Black Pepper
Instructions
- In a pan stir the rice in half the vegan butter until well coated. Add the saffron and spices, coconut sugar, honey and pour in 3 cups of cold water. Cover and bring to a boil. Reduce the heat and cook for an additional 20 minutes. Cook the sultanas, almonds diced chicken in the remaining vegan butter. Stir into the rice and let sit for 5 minutes before serving.
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Dr. Kasia Kines, DCN MS MA CN CNS
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