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Spectacular Valentines Day Recipe Galore

Nut-crusted Roast Chicken with Rosy Sauce and Veggie Delight Saffron Rice

If you are planning for a romantic meal for that special someone then the moist, flavourful chicken served with rosy sauce alongside delectable veggie saffron rice will surely win you a lot of brownie points.

Preparation Time- 30 minutes
Cooking Time- 40 minutes
Total Time- 1 hour, 10 minutes
Serves- 2

Ingredients

Ground pistachios (60 grams)
Ground almonds (60 grams)
Heavy whipping cream (40% fat) (one-third cup)
Mayonnaise (one-quarter cup)
Honey (a tablespoon)
Readymade mustard (a tablespoon)
Juiced lemon (half tablespoon)
Rosemary and sage, dry (half teaspoon each)
Garlic Salt and freshly cracked black peppercorns as per taste
Chicken thighs (4)

Ingredients for Rosy Sauce

Larger sized tomatoes (3)
Plum tomatoes (2)
Tomato sauce (four ounces)
Tomato paste (duo ounces)
Garlic pods, bashed (2)
Artichoke core, 1 minced
Pancetta, diced (quarter cup)
Red chilli flakes (quarter teaspoon)
Cream (a cup)
Salt and pepper as per taste
Olive oil (2 tablespoons)
Liquid smoke (1/2 teaspoon)
Sweet Marjoram and oregano, dry (half teaspoon each)
Sweet red wine (30 milliliters)
Grated cheese (1 tablespoon)

Procedure

Begin by preheating the oven to 375 degrees Fahrenheit. Now, thoroughly combine the just mentioned ingredients in a medium size bowl and place aside. The chicken thighs must now be seasoned with some salt and freshly cracked black peppercorns according to taste.

Generously and evenly slather the nut mixture you just combined over the thighs and gently place them at a distance apart on a pre-greased baking tray and then place in the oven. It would take around thirty minutes for smaller-sized thighs and about fifty minutes for chunky pieces to cook thorough and the nut crust to turn blonde-brownish in appearance.

While the chicken bakes in the oven, we proceed with the rosy sauce preparation by firstly blending all the tomatoes till you get a puree. This must be emptied into a big pan containing some oil which is placed on a moderate flame. Now mix in the tomato sauce as well as the paste.

Next, the garlic, pan-fried pancetta pieces, artichoke, the two herbs, chilli and salt must be stirred in. The sauce must be brought to a bubble and then the flame lowered to moderate-low and continue slow simmering for half an hour whilst intermittently mixing. Now add the liquid smoke flavouring to the pan.

After some minutes, gradually add the wine and cream while mixing continually. The sauce will develop a lovely rosy tone. Add the grated cheese and continue simmering for around ten minutes and your sauce is ready to be served over the delicious roast chicken pieces. Sprinkle with freshly chopped parsley just before serving.

Also Read

Classic Beef Bourguignon Recipe
Beef Brisket Recipe With Delectable Gravy
Finger-licking Pasta Sauce Recipe
Toothsome Sugar Free Cookies

Veggie Delight Saffron Rice

This appeasing rice dish is a lovely accompaniment to the sauce-slathered chicken pieces and simply enhances the overall eating experience.

Photo Credit: Eeecooks.com/recipes/2002/11/19/chicken

Preparation Time- 15 minutes
Cooking Time- 30 minutes
Total Time- 45 minutes
Serves- 2

Ingredients

Long-grained Basmati rice (one cup)
Saffron strands (half teaspoon)
1 stick of cinnamon
1 green and black cardamom
White peppercorns (1/4 teaspoon)
Garlic pods, finely diced (3)
Ginger grated (quarter teaspoon)
Spanish onion, chopped (1 large)
Turmeric powder (1/4 teaspoon)
Cumin powder (1/4 teaspoon)
Coriander leaves or Cilantro (1 tablespoon)
Bell peppers (green, yellow and red) finely chopped (1/2 each)
Green peas (2 tablespoons)
Carrot, finely chopped (1 medium-sized)
Extra-virgin olive oil (1.5 tablespoons)
Vegetable stock (2 ½ cups)
Salt as per taste

Procedure

Bring the vegetable stock to nearly boiling point in a large pan. In the interim, combine the remaining mentioned ingredients in a metal cooking pot. The veggies and rice must be cooked over moderate flame, mixing repeatedly, for close to ten minutes or till the onions have begun to sweat and turned semi-transparent and the rice takes on some colour.

Now pour in the vegetable stock as well as the strands of saffron into the pot and mix solely once. Once the liquid starts simmering then add salt as per taste.

Now after covering the pot with a lid, lower the flame and continue gentle simmering for close to thirty minutes or till all the stock has been mopped up by the rice and veggies. Check if the rice has cooked and then serve with a sprinkling of parsley along with your crunchy chicken and rosy sauce. Enjoy.

Photo Credit: Mastermousepatrol.com/2010/02/10/finger-lickin-chicken/