It's been a little while since the last "Good Eats" post and you can revisit past recipes HERE, HERE, HERE, HERE, and HERE. I posted a few photographs on social media this past weekend of a tasty, easy and visually attractive meal we had the other day and a few folks asked for the recipe.
So, here's our take on Mediterranean Chicken and Saffron Rice. This is a very easy meal and, as always, our Smithey cast iron and the Traeger Pro 575 worked together to make this meal even better.
INGREDIENTS & RECIPE:
So, here's our take on Mediterranean Chicken and Saffron Rice. This is a very easy meal and, as always, our Smithey cast iron and the Traeger Pro 575 worked together to make this meal even better.
INGREDIENTS & RECIPE:
Chicken Breasts/Chicken Thighs
Olive Oil
Spicewalla Za'atar
Spicewalla Za'atar
Purple Onion
Lemons
Chickpeas
Small Tomatoes
Saffron Rice Package
Lemons
Chickpeas
Small Tomatoes
Saffron Rice Package
Chicken Broth
Water
Preheat your Traeger, grill, or oven to 375 degrees.
Clean and pat dry your chicken pieces and drizzle a little olive oil to act as a binder for a heavy sprinkle of Za'atar seasoning on both sides. Let rest on a tray until ready to place in the cast iron pan.
Prep our purple onion and lemon slices.
Place the chicken pieces in the cast iron pan and then evenly pour the chickpeas over it. Then layer the purple onions over the chicken. Add tomatoes and lemon slices.
In a separate cast iron pan, pour in the yellow rice mix and add chicken broth and/or water mixture.
Place both cast iron pans in the grill or oven and cook until the chicken exceeds 165 degrees internal temperature. Something I will likely try next time is to remove the chicken and place on the grill at 500 degrees for a few minutes to char the chicken thigh skins and breasts just a bit.
Keep an eye on the yellow rice as you'll likely need to add more broth or water as it cooks. When I make this again, I'll likely start the rice 30 minutes ahead of the chicken so they finish closer to the same time.
When everything is done, give the rice a heavy sprinkle with Za'atar and feta cheese.
Water
Preheat your Traeger, grill, or oven to 375 degrees.
Clean and pat dry your chicken pieces and drizzle a little olive oil to act as a binder for a heavy sprinkle of Za'atar seasoning on both sides. Let rest on a tray until ready to place in the cast iron pan.
Prep our purple onion and lemon slices.
Place the chicken pieces in the cast iron pan and then evenly pour the chickpeas over it. Then layer the purple onions over the chicken. Add tomatoes and lemon slices.
In a separate cast iron pan, pour in the yellow rice mix and add chicken broth and/or water mixture.
Place both cast iron pans in the grill or oven and cook until the chicken exceeds 165 degrees internal temperature. Something I will likely try next time is to remove the chicken and place on the grill at 500 degrees for a few minutes to char the chicken thigh skins and breasts just a bit.
Keep an eye on the yellow rice as you'll likely need to add more broth or water as it cooks. When I make this again, I'll likely start the rice 30 minutes ahead of the chicken so they finish closer to the same time.
When everything is done, give the rice a heavy sprinkle with Za'atar and feta cheese.
Plate and enjoy.
What recipes have you been cooking lately that are worth a share?
What recipes have you been cooking lately that are worth a share?
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