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Moroccan Tomato Chicken over Saffron Rice

Yum! I'm making this.

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, 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 Relish 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 minutes then shredded
1 Jar Wozz! Moroccan Tomato Onion Relish
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 Relish, 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 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!



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