saffron chicken with crispy persian potato rice

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•   2 tsp. salt 2 tsp. salt
•   2 tbsp of butter 2 tbsp of butter
•   1/4 cup of vegetable oil 1/4 cup of vegetable oil
•   2 medium sized potatoes ( size is important ! ) peeled and sliced into 1/2 inch medallions 2 medium sized potatoes ( size is important ! ) peeled and sliced into 1/2 inch medallions
•   2 cups of Basmati rice 2 cups of Basmati rice
•   Crispy Persian Potato Rice Crispy Persian Potato Rice
•   4 roma tomatoes cut in 1/2 lengthwise 4 roma tomatoes cut in 1/2 lengthwise
•   1 tsp salt 1 tsp salt
•   3 cloves of minced garlic 3 cloves of minced garlic
•   3-4 tbsp olive oil 3-4 tbsp olive oil
•   1/3 cup chopped cilantro 1/3 cup chopped cilantro
•   1/4 cup orange juice 1/4 cup orange juice
•   1/4 cup lemon juice 1/4 cup lemon juice
•   1/2 tsp. saffron 1/2 tsp. saffron
•   4 small boneless skinless chicken breasts 4 small boneless skinless chicken breasts
•   Saffron Chicken: Saffron Chicken:

Instructions

1. Saffron Chicken:
   
   In a large mixing bowl combine chicken with the saffron, lemon juice, orange juice, chopped cilantro, olive oil, garlic and salt. Mix well to coat chicken. Cover with plastic wrap and refrigerate. Check and mix every 10 minutes for a total of 30 minutes. You want the saffron to disperse as evenly as possible. The saffron threads will bleed onto chicken leaving beautiful red stains. Preheat oven to 350 degrees. In a baking dish lay chicken breasts out. Pour remaining juices over the breasts. Place roma tomatoes between open areas of breasts. Bake for about 35 minutes or until golden and ready.
   
   Crispy Persian Potato Rice:
   
   Fill a 3 quart pan with water. Add salt and boil. When water is boiling add rice. Cook for about 10 minutes. You do not want to cook the rice completely. You want an al dente texture. Remove from heat and drain in a colander. In a covered skillet, pour vegetable oil. Layer potato medallions at the bottom of skillet in one level layer. With a large spoon, gently layer the partially cooked rice over the potato layer. Make sure rice is fluffed, do not pack it down. Equally break up the butter to put on top layer of rice. Cook over medium high heat for about 5 minutes. Lower temperature to low heat and simmer for about 30 minutes. Until rice is tender and potatoes are crunchy.
   
   Scrape rice onto a large platter gently until you reach the bottom where the potatoes and the crispy rice is. With a spatula break bottom crispyness into servable sections and place crispy side-up on soft rice. Place Saffron chicken breasts on top of crispy persian potato rice and arrange roma tomatoes around edges. Serves 4

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