Persian Saffron Chicken
Persian Saffron Chicken
Ingredients
For the Saffron Chicken
- 4 chicken thighs, bone-in, skin-on
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon saffron threads, lightly crushed
- 1/4 cup hot water
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 cups basmati rice, cooked
Instructions
- 1
In a small bowl, combine the crushed saffron threads with 1/4 cup hot water. Let it steep for at least 10 minutes to release its color and aroma. This is your bloomed saffron.
⏱️ 10 min
- 2
Pat the chicken thighs dry with paper towels. In a large bowl, combine the diced onion, minced garlic, bloomed saffron (including the water), yogurt, lemon juice, turmeric, salt, and black pepper. Mix well to create the marinade.
⏱️ 10 min
- 3
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 4
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the excess marinade. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy. Flip and sear the other side for 3-5 minutes.
⏱️ 15 min
- 5
Reduce the heat to medium-low. Pour the reserved marinade over the chicken. Add 1/2 cup of water to the pot (or chicken broth for richer flavor). Bring to a gentle simmer.
⏱️ 5 min
- 6
Cover the pot and let the chicken simmer for 30-35 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly. Periodically check and stir to prevent sticking.
⏱️ 35 min
- 7
Taste the sauce and adjust seasoning if necessary. Garnish with fresh chopped parsley, if desired, and serve hot with cooked basmati rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Saffron Chicken
For the Saffron Chicken
- 4 chicken thighs, bone-in, skin-on
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon saffron threads, lightly crushed
- 1/4 cup hot water
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 cups basmati rice, cooked
Instructions
- 1
In a small bowl, combine the crushed saffron threads with 1/4 cup hot water. Let it steep for at least 10 minutes to release its color and aroma. This is your bloomed saffron.
⏱️ 10 min - 2
Pat the chicken thighs dry with paper towels. In a large bowl, combine the diced onion, minced garlic, bloomed saffron (including the water), yogurt, lemon juice, turmeric, salt, and black pepper. Mix well to create the marinade.
⏱️ 10 min - 3
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 4
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the excess marinade. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown and crispy. Flip and sear the other side for 3-5 minutes.
⏱️ 15 min - 5
Reduce the heat to medium-low. Pour the reserved marinade over the chicken. Add 1/2 cup of water to the pot (or chicken broth for richer flavor). Bring to a gentle simmer.
⏱️ 5 min - 6
Cover the pot and let the chicken simmer for 30-35 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly. Periodically check and stir to prevent sticking.
⏱️ 35 min - 7
Taste the sauce and adjust seasoning if necessary. Garnish with fresh chopped parsley, if desired, and serve hot with cooked basmati rice.
⏱️ 5 min