"Baked Lemon Chicken with Saffron & Pomegranate", packed with flavour, and perfect for 5:2 diet fast days and for anyone following the Weight Watchers diet.
2 teaspoons vegetable oil
2 medium chicken breasts, skinless and boneless (about 165g each)
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
2 tablespoons dry white wine
300mls chicken stock made with chicken stock cube
juice and zest of 1 lemon
2 drops of saffron Spice Drops (Or, large pinch of saffron threads, soaked in 2 tablespoons warm water)
115g Basmati rice
1 tablespoon freshly chopped parsley or coriander
seeds from half a pomegranate
salt and black pepper, to taste
This exotic recipe for "Baked Lemon Chicken with Saffron & Pomegranate", is packed with flavour, and is perfect for 5:2 diet fast days and for anyone following the Weight Watchers diet. (I used the excellent "Spice Drops" Saffron oil drops in this recipe, but you can use saffron strands if you cannot source the drops)
Pre-heat oven to 180C/350F/Gas mark 4. Heat an oven and flame proof casserole dish (which has a lid), and add the oil, heat gently for a minute or two on the hob top until the oil is hot.
Add the chicken breasts and cook for 4 to 5 minutes, turning them over, until they are golden brown. Add the onion and garlic and continue to cook for a further 4 to 5 minutes, or until the onions are soft.
Add the remaining ingredients, EXCEPT the rice, parsley and pomegranate and stir to mix, then put the lid on the casserole dish and bake in the oven for 20 minutes.
Remove the casserole dish from the oven and add the rice, stir and return the dish to the oven for a further 15 minutes.
Take the dish out of the oven and leave to rest for 10 minutes with the lid on. (do not remove the lid)
Stir, adjust the seasoning and add the parsley and pomegranate seeds before serving in warm bowls.