Saffron Chili Chicken Recipes

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SAFFRON CHILI CHICKEN

A quick, yummy and relatively low fat recipe. Serve it over risoni pasta if you like to soak up all the yummy juices.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13



Saffron Chili Chicken image

Steps:

  • Pre-heat oven to 175ºC.
  • Heat the oil in a fry pan and lightly brown chicken pieces. Place into a small casserole dish.
  • Cut capsicum and onion into large pieces, cook in fry pan for 2-3 minutes with thyme, chilli and garlic .
  • Add and saffron, stock and sugar, bring to the boil and pour over chicken. Sprinkle with cherry tomatoes and zest of lemon. Cover with lid or foil and bake for 45 minutes. Uncover and bake a further 15 minutes.
  • Sprinkle with the chopped parsley before serving over cooked pasta of your choice.

Nutrition Facts : Calories 153, Fat 6.2, SaturatedFat 1.2, Cholesterol 36.3, Sodium 160.6, Carbohydrate 13.5, Fiber 2.4, Sugar 6.4, Protein 11.4

4 skinless chicken thighs (the filet with the bone)
1 tablespoon oil
1 red capsicum
2 red onions
1 tablespoon thyme
3 garlic cloves, crushed
1 teaspoon chili flakes (or to taste)
1/2 teaspoon saffron thread, soaked in two tablespoons hot water for 10 minutes
300 ml chicken stock
1 teaspoon sugar
1 punnet cherry tomatoes
1 lemon, zested
2 tablespoons chopped parsley

MOROCCAN SAFFRON CHICKEN

You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Recipe#414811 CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm

Provided by Annacia

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12



Moroccan Saffron Chicken image

Steps:

  • Mix all ingredients in a Dutch oven or heavy-bottomed pot.
  • Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
  • Do not add water, and be careful not to burn the chicken.
  • Reduce the liquids until they are mostly oils.
  • Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).

Nutrition Facts : Calories 982.1, Fat 78.2, SaturatedFat 24.4, Cholesterol 274.3, Sodium 1205.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.3, Protein 58.5

1 whole chicken, cut into pieces and skin removed
2 large sweet onions, chopped medium
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 sticks cinnamon
1 teaspoon saffron thread, crumbled
1 teaspoon turmeric
1 1/2-2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro, chopped

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



Braised Lemon-Saffron Chicken and Potatoes image

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.

1 heaping teaspoon saffron threads
2 tablespoons hot (not boiling) water
3 pounds bone-in, skin-on chicken parts, preferably thighs and drumsticks
1/2 pound yellow or red baby potatoes
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and black pepper
3/4 cup fresh lemon juice (from 4 to 6 lemons)
1/2 teaspoon whole black peppercorns (optional)
Cooked rice or toasted pita, for serving

SAFFRON CHICKEN

Make and share this Saffron Chicken recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9



Saffron Chicken image

Steps:

  • Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
  • Cool, and then crush them with the back of a spoon.
  • Dissolve them in 1 tablespoon of very hot water.
  • Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
  • Add garlic.
  • Add the dissolved saffron to the pan with the cardomon, then add the chicken.
  • Turn the chicken pieces in the mix, coating well.
  • Add the salt, cover and cook for 25 minutes until the chicken is tender.
  • Uncover the pan and continue cooking, turning often until the liquid is almost gone.

Nutrition Facts : Calories 552.7, Fat 40.9, SaturatedFat 14.9, Cholesterol 179.8, Sodium 1020.2, Carbohydrate 5.4, Fiber 0.9, Sugar 2.2, Protein 39.3

1/2 teaspoon saffron
3 lbs chicken pieces
3 tablespoons butter or 3 tablespoons oil
1 large onion, julienned
2 teaspoons finely grated gingerroot
1 -3 fresh chili pepper, or to taste, red or green
2 -3 cloves garlic, crushed
1/2 teaspoon ground cardamom
1 1/2 teaspoons salt

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