Lunch · Ethiopian · 20 min
Doro Alicha with Turmeric-Infused Saffron Rice and Wilted Spinach
- Calories
- 439
- Protein
- 38g
- Carbs
- 60g
- Fat
- 4g
Ingredients
- 134.6 g chicken breast
- 64.5 g yellow onion
- 64.5 g carrots
- 1 clove garlic
- 0.5 tsp fresh ginger
- 0.5 tsp ground turmeric
- 0.25 tsp salt
- 1 tbsp olive oil
- 55 g long-grain white rice
- 1 pinch saffron strands
- 64.5 g spinach
Method
- 01In a saucepan, bring 110 ml water to a simmer with a pinch of saffron threads and a pinch of salt. Add long-grain white rice, cover, reduce heat to low, and cook for 15 minutes until tender. Fluff with a fork.
- 02Heat 10 g of olive oil in a heavy-bottomed pan over medium heat. Add diced yellow onion, chopped carrots, minced garlic, and grated ginger. Sweat until soft and translucent, about 6 to 8 minutes.
- 03Add diced chicken breast, ground turmeric, and salt to the pan. Sauté for 4 to 5 minutes until chicken is golden on the outside.
- 04Add 30 ml water to the pan, cover, and braise on low heat for 7 to 8 minutes until chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens.
- 05In a separate small skillet, heat the remaining 5.2 g olive oil over medium heat. Add spinach and sauté for 1 to 2 minutes until just wilted and vibrant green.
- 06Plate the saffron rice alongside the Doro Alicha chicken stew and wilted spinach. Serve warm.
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