Persian Saffron Braised Chicken Thighs Recipes
PERSIAN SAFFRON BRAISED CHICKEN
This is, hands down, the most-requested dish when I have company over. My non-Armenian/Iranian friends especially love it - it's familiar enough, as it's still a chicken dinner, but they're always surprised by the flavorful combination of curry and saffron. It's a great "gateway" dish to serve to those who want an introduction to Persian/Iranian cuisine.
Provided by sumacandsalsa
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place saffron threads into a small cup or bowl and crush them up a bit with a spoon. Fill with 3-4 tablespoons of hot water, and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
- Season both sides of the chicken thighs with about 1 teaspoon salt and freshly cracked pepper.
- Heat 1 tbsp of oil on medium-high heat in a large non-stick skillet.
- Add chicken thighs and sear on both sides until golden (about 3-4 minutes each side). Remove and place on a plate to the side.
- In the same pan, add in the onions and cook on medium for 3-4 minutes, until softened and starting to color.
- Add in garlic and curry powder and stir for about a minute, until fragrant.
- Add in chicken stock/water and bring to a boil.
- Reduce to a simmer and add in saffron mixture. Season with 1 tsp salt and freshly cracked pepper. Stir.
- Add chicken thighs back to the pan, cover, and let cook on low for 20 minutes, flipping thighs halfway through, and seasoning to taste.
- Remove from pan, spoon over sauce, and serve with rice, greens, or salad!
Nutrition Facts : Calories 53.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 2.7, Sodium 1294.1, Carbohydrate 7.8, Fiber 1.1, Sugar 2.7, Protein 3
BRAISED LEMON-SAFFRON CHICKEN AND POTATOES
In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.
Provided by Yasmin Fahr
Categories dinner, poultry, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
- Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
- Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
- Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
- Season with black pepper and serve with rice or pita to soak up the lemony juices.
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