Moroccan Chicken & Saffron Rice

1: Marinate the chicken and fry it with butter and oil until fully cooked. Set aside.

2: In the same pan, add oil and butter. Then, add ginger and garlic paste. Fry for a minute, then add onions.

3: When the onions turn translucent, add chopped tomatoes, chicken bouillon, and tomato ketchup. Cook until the oil separates.

4: Add rice, water, and saffron water. Do not cover. Cook until the water reaches the level of the rice.

5: Lower the heat, cover, and cook until the rice is fully done.

6: Add the chicken back in, along with air-fried potatoes, and serve with white garlic sauce.

7: For air-fried potatoes, cook potato wedges with salt, red pepper, turmeric powder, dried oregano, and brush with olive oil at 350°F for 20-25 minutes.