This elegant and aromatic chicken dish is great source of lean protein from the chicken, vitamin C and beneficial phytonutrients from the citrus fruits. An impressive and beautifully balanced meal.
The key to the delicate taste of the sauce is the correct combination of juices, milk and saffron, so don’t be tempted to increase the orange juice if you haven’t got any grapefruit! You can prepare this dish in advance then add the milk and saffron just before serving.
- Squeeze the grapefruits, lemons and oranges and set the juice aside.
- Peel and finely slice the shallots. Wash and chop the coriander.
- Warm the milk. Add the saffron strands and leave them to soak.
- Rinse the chicken breasts under running water and pat dry with kitchen paper. Cut into bite-sized chunks.
- Put the flour into a clear food bag. Add the chicken pieces and shake to coat evenly.
- Heat the oil in a large shallow saucepan. Add the shallots and sprinkle lightly with salt. Turn the heat down and cook gently until the shallots are soft and almost melted.
- Add the chicken to the saucepan, turn the heat up high and cook for a few minutes, stirring regularly until the pieces have turned a golden colour. You may need to do this in batches.
- Pour the fruit juices over the chicken pieces and season with salt and black pepper. Turn the heat down and simmer for 10 minutes.
- Meanwhile, boil a kettle. Put the rice into a sieve and rinse under running water.
- Melt the butter in another saucepan, add the rice and stir to coat the grains evenly.
- Add 1.2 litres of hot water, turn the heat down and simmer for 10 minutes. Turn the heat off, cover the pan with a lid and leave the rice to rest.
- Add the milk infused with saffron to the chicken. Cook over a medium heat for 3-4 minutes until the sauce turns to a sticky consistency.
- Fluff the rice up with a fork, sprinkle with the chopped coriander and serve with the chicken.
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