SAFFRON-ORANGE CHICKEN w/ POMEGRANATE

In true Swedish spirit I’ll start this post by talking a bit about the weather. All the snow is gone and now it almost feels like spring all over again. All the snow just disappeared over one night and I’m so sad. I love winter and the snow just makes everything look so much prettier than the grey, dirty mess that we have to live with now.

So back to the real purpose of this post – this recipe. It is one of my absolute favorites! I always come back for the heartiness and warmth from the spices together with the fresh pop of the pomegranate. This is perfect when you crave something that will make you feel good after a long day at work/school warming you up from the inside.

You’ll need;
8 inner filets of chicken, or 3 brast cut in half
1/4 cabbage head
1 yellow onion
1 pomegranate
1 tsp ginger powder
1/2 tsp cardamom powder
1 tsp cinnamon
1 tsp garam masala
0,5 g saffron
1 glass of boiling water
zest and juice of 1 orange
4 tbsp heavy cream
Oil to fry in
Salt and pepper

Do this;
Pour the saffron in the glass with the boiling water and set aside. Cut the cabbage and onion into bite-sized pieces. Fry the chicken in a shot of oil and when it start to get some color, add in the cabbage and the onion. When everything have started to soften, add in the dry spices, the orange zest and juice and also your saffron water. Let it cook on a low heat under a lid for 15 min.

After 15 min, add in the cream and let it cook 5 more minutes (if its still a bit runny, use some maizena to thicken it). De-seed the pomegranate and set aside.

Plate up the saffron chicken and sprinkle the pomegranate seeds over. Serve with rice and bread.