Quick Persian Chicken Skewers with Saffron Rice

Ingredients

• •500 grams boneless chicken thighs, cubed
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon turmeric
• •1/4 teaspoon cayenne pepper
• •Salt and pepper to taste
• •1 cup basmati rice
• •1/4 teaspoon saffron threads
• •2 cups water
• •1 lemon, cut into wedges

Instructions

1. 1

   In a bowl, combine the olive oil, cumin, coriander, turmeric, cayenne pepper, salt, and pepper. Add the cubed chicken and marinate for at least 10 minutes.

2. 2

   While the chicken marinates, rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes.

3. 3

   In a pot, bring 2 cups of water to a boil. Add the soaked rice and saffron threads, reduce heat to low, cover, and simmer for 12-15 minutes or until rice is cooked and water is absorbed.

4. 4

   Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers and grill for about 5-7 minutes on each side, or until cooked through.

5. 5

   Serve the chicken skewers alongside the saffron rice and lemon wedges.

6. 6

   Enjoy your quick and flavorful Persian lunch!