Saffron Chicken
From solanaceae 15 years ago
- 60 minutes to make
- Serves 6
I looked around for a Saffron Chicken recipe that sounded good and couldn't find one. So... I ended up melding the ingredients from 2 different recipes I found and used my own prep and cooking methods. I made this in my 12" cast iron skillet that has a lid. Read more I served it with rice pilaf and steamed broccoli -YUMMMMMMMM See less
Ingredients
- 0141 oz./.4 g saffron threads shopping list
- 1 C chicken stock -hot shopping list
- 3T olive oil shopping list
- 6 chicken thighs shopping list
- 1 medium sweet onion, sliced thin shopping list
- 1 piece of ginger root approx. 1" x 3" -peeled and rasped shopping list
- 1 piece of ginger root approx. 1" x 3" -peeled and minced shopping list
- 4 garlic cloves -peeled and minced shopping list
- 3/4 C chicken stock shopping list
- salt & pepper to taste shopping list
- 4 T plain yogurt, half & half or cream shopping list
How to make it
- Preheat oven to 350*
- Dry toast the saffron threads over medium heat in the skillet only IF the saffron is not dry enough to crush into a powder. This should only take about 1-2minutes if you are starting with a cold pan, make sure not to let it burn.
- Remove the saffron, crush and add to the hot stock-set aside.
- Turn the heat up to med-high, add the olive oil and chicken. Brown the chicken on both sides (about 5 minutes).Remove from pan -set aside.
- Reduce the heat to medium, cook the onions & rasped ginger until onions are translucent (about 5 minutes). Add the garlic, minced ginger, salt and pepper and continue cooking until onions are lightly caramelized.
- Turn the heat up to high and deglaze the pan using the plain chicken stock. When deglazed, remove from the heat add the saffron chicken stock. Return the chicken to the pan, skin side up, cover and back at 350* for about 40 minutes.
- Remove the lid from the pan, flip the chicken pieces and cook for another 10 minutes. At that this point remove the pan from the oven, remove the chicken from the pan and place the pan over high heat. Bring drippings to a boil and allow to reduce about 3 minutes. Stir in yogurt, bring back to a boil while stirring, remove from heat and place chicken along with any juices that collected on the holding plate/bowl back in pan.
- After I cooked it I reasoned that I could have cooked the rice right in the oven with everything if I'd had a mind to. Of course I think I would omit the yogurt at the end if I had done that. I was surprised & pleased by how much heat the ginger brought to the party. I'll probably tinker with this recipe a bit more but we thought it was pretty good.
Just before serving.
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People Who Like This Dish 6
- dancingfox Butler, PA
- trigger MA
- lunasea Orlando, FL
- mandafruit Thousand Oaks, CA
- skitty Chicago, IL
- binky67 Ellicott City, MD
- imhungry Northern, OH
- solanaceae Manchester, NH
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The Rating
Reviewed by 3 people-
Wow oh wow - this is beautiful and sounds so delicious! I'm saving your recipe to my short list and I must taste this. Thanks so much... :) Vickie
lunasea
in Orlando loved it
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This chicken sounds delicious to me I love fragrant saffron and it is colorful too.
Pilaf is my favorite side with chicken. who could resist fresh organic broccoli.
Did you grow it yourself?
Five forks, flagged as beautiful
Mich...more
trigger
in loved it
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