Directions:
- Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
- Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
- Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
- While chicken is simmering, boil the rice until tender, drain.
- To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 861.61 Kcal (3607 kJ) | ||
| Calories from fat | 361.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.14g | 62% | |
|---|---|---|---|
| Cholesterol | 72.07mg | 24% | |
| Sodium | 2227.04mg | 93% | |
| Potassium | 1233.55mg | 26% | |
| Total Carbs | 84.4g | 28% | |
| Sugars | 7.58g | 30% | |
| Dietary Fiber | 6.9g | 28% | |
| Protein | 44.16g | 88% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 3.5mg | 20% | |
| Calcium | 62.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 185.76 Kcal (778 kJ) | ||
| Calories from fat | 77.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 62% | |
|---|---|---|---|
| Cholesterol | 15.54mg | 24% | |
| Sodium | 480.15mg | 93% | |
| Potassium | 265.95mg | 26% | |
| Total Carbs | 18.2g | 28% | |
| Sugars | 1.63g | 30% | |
| Dietary Fiber | 1.49g | 28% | |
| Protein | 9.52g | 88% | |
| Vitamin C | 1.9mg | 14% | |
| Iron | 0.8mg | 20% | |
| Calcium | 13.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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