Chicken Kabob with Persian Rice
   Servings: 6
 
   Ingredients:
  • Ingredients for Chicken:
  • 2 lbs small red potatoes, sliced
  • 2 tsp salt, divided
  • 1/2 tsp black pepper, freshly grounded
  • 2 tbsp olive oil
  • 4 whole Cornish hens (4 lb), cut each into 10 pieces / or 3 lb boneless chicken cut into 1 1/2 inch pieces
  • 2 cloves garlic, finely chopped
  • 1/2 cup extra virgin olive oil
  • 3 shallots, finely chopped
  • 1 small bunch oregano, leaves only and finely chopped
  • 3 tbsp capers
  • 2 tbsp lemon juice
  • 1 tsp Saffron threads, Crushed
  • Ingredients for Rice:
  • 1 lb basmati rice
  • 5 tbsp grape seed oil or olive oil
  • 1 tbsp salt
  • 1/4 tsp Saffron threads, powdered
  • Ingredients for basting:
  • Juice of 1 lime
  • 1/4 cup butter, melted
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly grounded
  • Ingredients for serving:
  • 2 limes, cut in half
  • 1 handful of fresh parsley, chopped
  • French fries
 
   Preparation:
  1. Preparation for chicken: Soak saffron with 2 tablespoon boiling water for 15-20 minutes.
  2. In a large bowl, combine half the saffron infusion and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
  3. Preparation for rice: Wash rice 2-3 times and soak in salted warm water for 3-4 hours, then drain the water.
  4. Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
  5. Add 2 tablespoon oil into the pan and add rice. Add the rest of the oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice will form at the bottom of the pan.
  6. Soak crushed saffron in 2 tablespoon boiling water and set it aside.
  7. Cooking chicken: Start a bed of charcoal for 30 minutes before you want to cook and let it burn until the coals glow evenly. Otherwise, preheat the oven broiler.
  8. Skewer the tomatoes.
  9. Spear wings, breasts, and legs onto different skewers (they require different cooking times).
  10. Note: You may broil the chicken pieces in a broiler pan for 10 minutes on each side.
    During the cooking the door of the broiler should be shut, this will make the broiled chicken more tender. There is no need to spear chicken pieces onto skewers.
  11. Preparation for basting: Add the juice of 1 lime and the remaining saffron infusion to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
  12. Brush the chicken with the basting mixture. Grill the chicken and tomatoes for 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
  13. Serving: Brush the chicken with the baste mixture. Remove the grilled chicken from skewers and arrange the pieces on the platter. Garnish with lime juice and sprinkle parsley.
  14. Serve immediately with fresh herbs, Persian pickles, and French fries.
  15. Serve the rice, and then add the saffron infusion on the top of rice.