recipe

Spanish Delight: Marinated Orange & Garlic Grilled Chicken with Saffron Rice

4 min read

As the crisp autumn air begins to settle in, I’m often inspired to bring a touch of warmth and sunshine into our meals. This Spanish-inspired dish of Marinated Orange & Garlic Grilled Chicken with Saffron Rice transports me to vibrant Mediterranean shores with every bite, and I’m thrilled to share it with you today.

Cooking for a family of six can sometimes feel like managing a small restaurant, but it’s moments like this that remind me why I love it so much. In our bustling household, this dish has swiftly become a favorite, combining the citrusy zest of orange with the aromatic allure of garlic and saffron. It’s a beautiful blend of simplicity and sophistication, and it makes for an impressive yet manageable meal.

The star of this dish is undoubtedly the chicken, marinated to perfection in a mixture of fresh orange juice, zest, and garlic. The marinade works its magic, infusing the chicken with flavors that are both bright and savory. As the chicken grills, the aroma is nothing short of delightful. I cherish those few moments outdoors, tending to the grill, appreciating the sizzle of the chicken as it cooks to golden perfection.

Then there’s the saffron rice, a wonderful accompaniment that not only enhances the flavor of the chicken but also adds an eye-catching splash of color to the plate. The subtle earthiness of saffron, combined with the sweet notes of onion sautéed in butter, creates a fragrant base that’s rich without being overwhelming.

As a parent, I love to sneak in little educational tidbits, so this dish also serves as a great conversation starter for my kids about spices and flavors from around the world. We often find ourselves talking about the origins of saffron — one of the most treasured spices on the planet — and its journey across continents to reach our kitchen in the UK.

When it all comes together, the orange and saffron hues make for a dish that’s as much a joy to eat as it is to look at. I often finish it off with a sprinkling of fresh parsley and a few lemon wedges on the side, encouraging everyone to squeeze a bit of lemon over their plates for an extra zing.

Whether you’re preparing it for a family dinner or impressing guests, this dish is a surefire way to bring a little sunshine to your table. It’s simple enough for a weeknight meal yet elegant enough for a weekend feast. I hope it brings as much warmth and delight to your home as it does to ours. Happy cooking!

Ingredients

Ingredients

  • 4 skinless, boneless chicken breasts (approximately 600g)
  • 1 large orange, juiced and zested
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup basmati rice (200g)
  • 2 cups chicken broth (480ml)
  • 1/4 teaspoon saffron threads
  • 1 small onion, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 lemon, cut into wedges (for serving)

Method

Method

Marinate the Chicken

  1. In a bowl, combine the orange juice and zest, minced garlic, olive oil, smoked paprika, salt, and black pepper. Mix well.
  2. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is well coated.
  3. Cover the dish with cling film and refrigerate for at least 1 hour, or up to overnight for more flavor.

Prepare the Saffron Rice

  1. In a small bowl, soak the saffron threads in 2 tablespoons of warm water and set aside.
  2. In a medium-sized saucepan, melt the unsalted butter over medium heat.
  3. Add the chopped onion and sauté for 3-4 minutes until translucent.
  4. Add the basmati rice and stir to coat with the butter and onion.
  5. Pour in the chicken broth and the saffron with its soaking water. Stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
  7. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Grill the Chicken

  1. Preheat the grill to medium-high heat.
  2. Remove the chicken from the marinade and place it on the grill.
  3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 75°C and there are nice grill marks.
  4. Once done, remove the chicken from the grill and let it rest for a few minutes to retain its juices.

Assemble and Serve

  1. Slice the grilled chicken breasts.
  2. Serve the chicken over a bed of saffron rice, garnished with fresh parsley.
  3. Add lemon wedges on the side for squeezing on top, if desired.

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