The most expensive spice on earth

So, how many of you have heard of saffron? The only place I have heard of it was on the childrens movie Ratatouille. I don't have the fancy cooking channels on TV because we don't have cable. One day I watched Rachael Ray and she used saffron in a recipe. I decided to try the recipe since I'm always looking for a good recipe. When I went to the grocery store to get the ingredients for dinner I was SHOCKED at the price of saffron. Look at the amount of saffron that comes in a bottle and take a guess at how much it costs.

 

 

Have any ideas? Well, it cost me $10 for this tiny amount of spice. I almost decided to cook the recipe without it but decided to give this "miracle" spice a try. I'm still undecided if it is worth the money. The recipe turned out pretty good but I think it would have been good without it. I might have to try some other recipes with saffron to make the final decision. Apparently it is so expensive because it comes from the stigma of a crocus flower. Here is a picture of the flower.

 

For anyone who wants the recipe, here it is.

Yellow Chicken and Rice

INGREDIENTS (I cut this in half for my family)

1/2 teaspoon saffron threads (about 2 pinches)
4 cups chicken stock
1 tablespoon extra virgin olive oil (EVOO)
3 tablespoons butter, divided
8 bone-in, skin-on chicken thighs or 4 bone-in, skin-on chicken breasts, cut in half
Salt and ground black pepper
1/3-1/2 cup broken spaghetti (a couple of handfuls)
1 cup long grain rice
1 medium onion, chopped
2 cloves garlic, finely chopped or grated
1 bay leaf
1 pinch cinnamon
1 pinch of turmeric
1 cup frozen peas
1/4 cup flat leaf parsley, chopped

DIRECTIONS
Place a medium-size pot over medium heat with the saffron and chicken stock. Bring the up to a simmer and reserve warm.

Place a large, high-sided skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and 1 tablespoon butter. Season the chicken with salt and pepper, and cook in the pan until golden brown, 4-5 minutes per side. Remove the chicken to a plate and reserve, covered with foil.

Melt the remaining 2 tablespoons butter in the pan. Add the pasta to the pan and cook until toasted and golden brown, 2-3 minutes. Add the rice to the pan, tossing to coat in the butter, along with the onion and garlic. Cook, stirring occasionally, until the veggies are tender, about 5 minutes.

Add the bay leaf, cinnamon, turmeric, saffron-infused stock and reserved chicken to the pan. Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until the chicken is cooked through and the rice is tender, 15-18 minutes. Stir in the peas and parsley, remove and discard the bay leaf, and serve.