Moroccan Tomato Chicken over Saffron Rice
I have to give credit to Rosemarie, a customer of ours, who sent me this recipe. She simply takes a rotisserie chicken, shreds it, adds it to a pan with our Moroccan Tomato Onion Relish and Simmer Sauce, a splash of heavy cream and a bit of chicken stock and serves it over rice. I finally got to making this recipe this week and it is terrific. The Moroccan Tomato Sauce with the heavy cream makes a rich creamy spiced tomato sauce that is delicious! I added raisins and sliced almonds to the dish which was a perfect accompaniment. Serve with a side of warm naan bread and a dollop of sour cream if desired.
Moroccan Tomato Chicken over Saffron Rice
Ingredients:
1 Rotisserie Chicken - Chicken removed and shredded OR 2 split chicken breasts rubbed in olive oil with salt and pepper and roasted in oven for 25 -30 minutes then shredded
1 Jar Wozz! Moroccan Tomato Onion Relish and Simmer Sauce
1/4 Cup Heavy Cream
1/4 Cup Chicken Stock
1 Cup of Rice (cook according to package directions and use rice of your choice - I used basmati rice- i added raisins and saffron to my rice just for preference).
1 tsp cornstarch whisked in 1 tsp water to thicken sauce
1 Tbs raisins
1 tsp saffron strands (approximately 12 strands)
Chopped Fresh Parsley for garnish
Sliced Almonds for garnish
Naan Bread (optional)
Sour Cream to top (optional)
How To Make:
Cook rice according to package directions, add a teaspoon of saffron strands (approximately 12 strands) and a tablespoon of raisins (or currants or diced dried apricots, whichever you prefer) while cooking it.
In a medium to large skillet, on medium heat, add 1 Jar of Wozz! Moroccan Tomato Onion Sauce, 1/4 cup of heavy cream and 1/4 cup chicken stock. Stir together, add shredded rotisserie chicken and cook until hot and bubbling. Add cornstarch/water slurry to thicken sauce and cook on medium heat for another minute or so until sauce is at desired consistency. Add a little more cornstarch mixed with a little water in order to thicken sauce to desired consistency.
*you can either use a store bought rotisserie chicken or you can roast your own chicken and then shred and add to sauce. To roast your own chicken, use 2 split breast chicken breasts on the bone, rub with olive and salt and pepper and roast at 420 degrees for approximately 25-30 minutes or until cooked through and juices run clear when poked with sharp knife. Remove from oven and shred chicken, then add to sauce.
Serve over rice with a side of warm naan. Garnish with fresh chopped parsley and sliced almonds.
Easy, delicious and so so good! Thanks Rosemarie!
