Azita de Malignon, co-founder of Go Healthy Catering, remembers growing up with freshly prepared homemade meals in her home. And she can’t imagine preparing meals any other way. Now, Azita and partner Neda Tavana Ingram have combined their shared passion for healthy food into a service for people who don’t have the time to prepare healthy, delicious homemade meals for themselves. Their focus is to deliver to businesses or companies who rely on takeout for lunch. If you are ready to say bye-bye to the burger and fries, it’s time to call Go Healthy Catering.
The menu for Go Healthy Catering changes regularly. Here Azita and Neda share one of their favorite recipes.
PERSIAN RICE AND CHICKEN
The beauty of this method is that it doesn’t rely on any specific measurements or even exact times.
RICE – INGREDIENTS
• 3 quarts water
• 3 tablespoons kosher salt
• 2 cups basmati rice, rinsed
• salt to taste
• 2 tablespoons olive oil
• 3 tablespoons butter, cut into thin slices
• 1 pinch saffron threads
• 1 1/2 tablespoons hot water
INSTRUCTIONS
1. Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for about 5 to 7 minutes
2. Drain in a colander. In the same pot used for rice over medium-high heat olive oil, then add the rice back to the pot
3. Reduce heat to low and place butter slices over rice
4. Cover the pot with a layer of clean paper towels and place lid over towels
5. Steam until rice is fluffy, about 30 to 45 minutes. (Check to make sure rice is fluffy and separates easily)
6. Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl
7. Add a couple spoonfuls of cooked rice to saffron mixture and stir until rice is yellow
8. Spoon remaining rice into a serving bowl, top with saffron rice
CHICKEN – INGREDIENTS
• 6 small chicken pieces, washed and drained
• 1 medium onion, peeled and chopped
• 5 tablespoons oil
• 6 tablespoons tomato paste
• 1½ teaspoons salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground saffron
• ¼ cup fresh lemon juice
• 2 cups water
• 1 pound
fresh
green beans
washed cut into ½ inch pieces
• 5 small carrots, peeled and cut into ½ inch cubes
• 3 medium potatoes peeled and cut into ½ inch cubes
INSTRUCTIONS
1. Heat oil in a deep nonstick pan over medium-high heat
2. Add chopped onions, cook for about 5 to 7 minutes or until onions are slightly golden
3. Stir in tomato paste and chicken. Brown the chicken on both sides, about 5 to 7 minutes
4. Add water, cover, bring to a boil. Lower heat to medium-low; cook for 15 minutes
5. Add salt, pepper, saffron, lemon juice and the remaining tomato paste; stir to combine
6. Layer green beans and carrots on top of the chicken; do not mix. Cover; cook for 20 minutes
7. When the vegetables are almost cooked, add potatoes; cook for 20 minutes or until potatoes are tender. Taste and adjust seasoning
For more information on the Go Healthy Catering services and menu items, please visit gohealthycatering.com.
