Warm Saffron Chicken Bowl with Leek Rice, Glazed Carrots, and Dill Yogurt Cream

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Toss the carrots with 15 ml (1 tbsp) olive oil, honey, 1/4 tsp salt, a pinch of black pepper, and half of the ground cumin. Spread on a tray and roast for 20 to 25 minutes, turning halfway, until tender and glazed.

2. 2

   2. Meanwhile, steep the saffron threads in 30 ml (2 tbsp) warm water for 5 minutes. In a bowl, combine the chicken with lemon zest, 15 ml (1 tbsp) lemon juice, the saffron and its soaking liquid, half of the garlic, 15 ml (1 tbsp) olive oil, the remaining cumin, 3/4 tsp salt, and 1/4 tsp black pepper.

3. 3

   3. Heat a large skillet over medium-high heat. Sear the marinated chicken for 5 to 7 minutes, stirring occasionally, until fully cooked and lightly caramelized. Remove and keep warm.

4. 4

   4. In a medium saucepan, melt the butter with the remaining olive oil over medium heat. Add the leek and cook for 3 minutes until softened. Stir in the remaining garlic and cook 30 seconds more.

5. 5

   5. Add the basmati rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the hot chicken broth or water, add 1/2 tsp salt, stir, and bring to a boil. Lower the heat, cover, and cook for 12 minutes. Turn off the heat and let it rest covered for 5 minutes. Then fluff the rice with a fork.

6. 6

   6. In a small bowl, mix the Greek yogurt with the chopped dill, the remaining 15 ml (1 tbsp) lemon juice, and a pinch of salt and black pepper until smooth.

7. 7

   7. Divide the leek rice among four bowls. Top with the saffron chicken and glazed carrots. Finish with spoonfuls of dill yogurt cream and serve immediately.

8. 8

   8. If you want to reheat before serving, warm the chicken and rice in a skillet over medium heat or in a low oven at 160°C / 325°F for 5 to 8 minutes, then add the yogurt cream cold at the end.