Eirik Stavem – to whom it may concern…

Here’s a recipe that we’ve used regularly over the past couple of years, with slight modifications from time to time:

Chicken salad with indian spices and saffron rice

Ingredients (no measurements or amounts):
- Iceberg salad
- Tomatoes
- Cucumber
- Bell pepper/Paprika
- Chicken breasts
- Tandoori Masala spice mix (Rajah)
- Marinated feta-cheese
- Basmati or jasmin rice
- Saffron

The ingredients above can be mixed and chopped to your own taste, I like chunky bits while Marianne likes smaller pieces, so we usually end up with a compromise.

How to make it?
- Boil the rice as you would normally, but add a small pinch of saffron to the water before you add the rice.
- Cut the chicken into cubes, and fry in a pan in a tablespoon or so of olive oil. When it’s almost done, add the tandoori masala spice mix and stir so all the chicken gets covered with the goodness. I also added some hot curry paste this time.
- While the rice and chicken is cooling down, cut the rest of the ingredients into your preferred size bits.
- Now layer all the ingredients into a large salad bowl, whip up (or fetch from the fridge) your favorite salad dressing, and serve with a glass of a premier- or grand cru Chablis (or a Coca Cola, which we had today).

Enjoy!