Name: Saffron and Cardamom Spiced Chicken with Bell Peppers and Cashews
Total time: 32 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 4 chicken breasts; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 2 cloves garlic, minced; 1 tablespoon grated ginger; 1 tablespoon olive oil; 1 teaspoon paprika; 1/2 cup cashew nuts, roughly chopped; Salt to taste; 1/2 tsp saffron threads; 1/2 tsp ground cardamom

Saffron and Cardamom Spiced Chicken with Bell Peppers and Cashews

Adds a luxurious, aromatic depth with a floral note.

32 minutes4 servings

Method

Soak saffron threads in warm water, then stir into the sauce. 1: Mix cardamom into the chicken mixture before cooking.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned.
Add peppers, garlic, and ginger, sauté until softened.
Stir in paprika and cook for 2-3 minutes until fragrant.
Add cashews and stir to coat in the spice mixture.
Season with salt and serve.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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