Lemon-Saffron Chicken with Leeks and Yogurt Sauce

This dish combines succulent chicken breasts marinated in lemon and saffron, served atop a bed of fragrant saffron rice, complemented by sautéed leeks and a refreshing yogurt sauce. The addition of red peppers adds a sweet crunch, while diced cucumbers provide a cool contrast. It's a delightful balance of traditional and modern flavors, perfect for a comforting yet elegant meal.

Ingredients:

• 4 chicken breasts
• 1 lemon (zested and juiced)
• 1/2 teaspoon saffron threads
• 1 cup basmati rice
• 2 cups chicken broth
• 2 leeks, cleaned and sliced
• 1 cup plain yogurt
• 1 red bell pepper, diced
• 1 cucumber, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (like parsley or dill) for garnish

Instructions:

1. In a small bowl, combine lemon zest, lemon juice, saffron threads, olive oil, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes.
2. Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil, then add the rice and saffron. Reduce heat, cover, and simmer for 15-20 minutes or until rice is tender.
3. In a skillet, heat olive oil over medium heat. Add the sliced leeks and sauté until soft and translucent, about 5-7 minutes. Add the diced red pepper and cook for another 3 minutes. Season with salt and pepper.
4. While the vegetables are cooking, grill or pan-fry the marinated chicken breasts over medium-high heat for about 6-7 minutes on each side or until fully cooked.
5. In a bowl, combine yogurt with a pinch of salt and some chopped fresh herbs. Mix well to create the yogurt sauce.
6. To serve, place a scoop of saffron rice on each plate, top with the sautéed leeks and red pepper, and slice the chicken breasts over the top. Drizzle with yogurt sauce and sprinkle diced cucumber for freshness.