SAFFRON AND TOMATO CHICKEN WITH BRUSSEL SPROUTS

INGREDIENTS

For marinade

• 2 pieces of chicken Maryland
• 1 large onion diced
• 1 teaspoon grated garlic
• 5 tablespoon olive oil
• Juice and skin  of one lemon
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon coriander ground
• 1 teaspoon ground saffron
• ¼ cup boiling water
• ¼ cup tomato puree or paste

For veggies

• 200-gram Brussel sprouts washed and dried. Cut the larger sprouts to half.
• 1 stalk celery washed, dried, and cut to 2 to 3 pieces.
• 100-gram cocktail truss tomatoes

METHOD

For Marinade

1. Wash the chicken pieces and pat dry with kitchen towels.
2. Pour boiling water into a small cup and add the saffron, put aside for 5 minutes.
3. In a small bowl mix olive oil, saffron, lemon juice, paprika and coriander.
4. In a medium sized dish place the chicken pieces and rub with salt and pepper.
5. Add diced onion and grated garlic.
6. Drizzle the saffron and oil  mixture all over the chicken and place lemon (the skin of the lemon that squeezed) beside the chicken.
7. Cover the dish with plastic or celling wrap and refrigerate for at least few hours or overnight.

For Steaming

• Turn on the Cuisinart Steamer on manual mode and set the time for 30 minutes.
• Remove the chicken pieces from the marinade and place in the middle of steamer's tray.
• Add Brussel sprouts around the chicken and place celery on top of the chicken pieces.
• Place the cherry tomatoes on top of the Brussel sprouts.
• Put the lid and steam for 30 minutes. After that check the chicken and if you would like less juicier chicken, you can steam for extra 10 minutes.

For the sauce:

• Remove diced onions from the marinade and discard.
• In a small saucepan,  boil the marinade for 10 minutes over low heat until thickens and put aside.
• Pour the sauce over the chicken when serving.

Note: Saffron is best to be grinded before using. You can grind saffron strands using a pestle and mortar or an electric grinder.