Steamed Chicken Thighs in Saffron Orange Coats

Name: Steamed Chicken Thighs in Saffron Orange Coats
Cuisine: French
Ingredients: 1 anchovy fillet, rinsed and mashed; Salt; Pepper from the mill; 1 small vial powdered saffron; Grated rind of 1 navel orange; ¼ teaspoon fennel seeds, finely ground; 2 tablespoons finely chopped fresh Italian parsley leaves; 1 clove garlic, finely mashed; 12 large chicken thighs, trimmed of skin and fat and bone removed; 1 bunch green Swiss chard; 3 cups chicken stock of your choice; Juice of 2 oranges; 2 tablespoons unsalted butter

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

As an accompaniment, serve stir-fried bell peppers of all colors mixed with yellow and green zucchini (see technique), adding the remainder of the Swiss chard used to wrap the chicken thighs.

Ingredients

1 anchovy fillet, rinsed and mashed
Salt
Pepper from the mill
1 small vial powdered saffron

Europe
France
Main course
Gluten-free

Method

Mix together the mashed anchovy, a touch of salt, 20 turns of the pepper mill, a pinch of saffron, half the grated orange rind, the ground fennel seeds, half the parsley, and the garlic in a small cup. Sprinkle the mixture on both sides of the chicken thighs.

Blanch 12 large leaves of chard in salted boiling water for 2 minutes. Remove the center rib and wrap each thigh in a leaf. Bring