Spanish saffron chicken

20 Min
very easy
4 People
Rating starstarstarstarstar
Cheat’s paella with chicken strips, roasted capsicum, pearl couscous and saffron threads. Finished with fresh chives.
1. Boil the kettle. Bring a saucepan of water to the boil. Add pearl couscous and cook for 8 minutes, or until al dente. Drain and rinse in cold water.

2. Place saffron in a small bowl and cover with 1/4 cup hot water (from the kettle).

3. Heat a large, deep pan with oil over high heat. Add chicken strips and cook for 2-3 minutes, or until sealed. Season with 2 tsp paprika.

4. Dice and add onion and zucchini (see notes) along with capsicum strips, cherry tomatoes, 1 crumbled stock cube, saffron (and soaking liquid). Season with salt and pepper. Cover and simmer over medium heat for 5 minutes.

5. Toss in the drained couscous, adjust seasoning with salt and pepper if needed.

6. Serve saffron chicken in bowls, topped with chopped chives.

Grate zucchini if you like to hide it from the kids! Add 2 crushed cloves garlic if you desire, for added flavour.
Pearl couscous, 1 packet (250g)
Saffron threads, 1 packet (0.5g)
Chicken stir-fry strips, 500g
Brown onion, 1
Zucchini, 1
Roasted capsicum strips, 1/2 tub (150g) *
Cherry tomatoes, 400g (tin)
Chives, 1/3 bunch *

Oil (for cooking), salt, pepper, ground (or smoked) paprika, chicken stock cube