Roasted Chicken with Yellow Pepper, Saffron and Almond Sauce over Herbed Rice

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Toss the chicken with 1 tablespoon olive oil, sweet paprika, half of the lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place the chicken skin-side up on a baking tray or ovenproof skillet.

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   2. Roast the chicken for 30 to 35 minutes at 220 °C / 425 °F, until deeply golden and cooked through. For extra color, roast 2 to 3 minutes longer. Remove and let rest for 5 minutes.

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   3. While the chicken roasts, heat 1 tablespoon olive oil and the butter in a medium saucepan over medium heat. Add half of the onion and half of the garlic. Cook for 2 to 3 minutes until fragrant.

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   4. Stir in the rinsed rice and toast for 1 minute. Add 360 ml / 1 1/2 cups chicken broth and 1/2 teaspoon salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

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   5. For the sauce, heat the remaining 1 tablespoon olive oil in a skillet. Add the remaining onion, remaining garlic, and the yellow bell peppers. Cook for 8 to 10 minutes, stirring, until the peppers are tender.

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   6. Add the ground cumin and cook for 30 seconds. Pour in the dry white wine and let it reduce for 2 minutes. Add the saffron threads with 120 ml / 1/2 cup warm broth, the toasted almonds, 1 tablespoon lemon juice, 1/2 teaspoon salt, and the remaining black pepper. Cook 3 minutes more.

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   7. Transfer the pepper mixture to a blender, or use an immersion blender, and purée until smooth. If needed, add 1 to 2 tablespoons broth to adjust the texture. Taste and adjust with more salt or the remaining tablespoon of lemon juice for extra brightness.

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   8. Fluff the rice with a fork and mix in the fresh parsley, chives, and the remaining lemon zest.

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   9. Serve a bed of herbed rice, top with the roasted chicken, and spoon over the yellow pepper, saffron, and almond sauce.