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Saffron Chicken Dish: A Flavorful Recipe to Elevate Your Dinner Table

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Savor the rich flavors of Saffron Chicken and Rice, featuring succulent chicken thighs seasoned with aromatic spices and served over fluffy basmati rice. Enhanced by vibrant saffron, this dish is complemented with peas and crunchy toasted almonds, making it an ideal choice for a cozy family dinner.

Ingredients

Scale
  • 4 chicken thighs, bone-in and skin-on
  • 1 cup basmati rice
  • 1/4 teaspoon saffron threads
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1/2 cup frozen peas
  • 1/4 cup slivered almonds, toasted
  • Fresh cilantro, for garnish
  • 1 lemon, cut into wedges

Instructions

  1. Pat the chicken thighs dry with paper towels to achieve crispy skin.
  2. In a small bowl, mix cumin, coriander, turmeric, paprika, black pepper, and salt.
  3. Rub the spice mixture all over the chicken thighs, ensuring it gets under the skin.
  4. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes until golden brown.
  5. Flip the chicken and cook for an additional 5 minutes. Remove from skillet and set aside.
  6. In the same skillet, add chopped onion and sauté for 3-4 minutes until translucent.
  7. Add minced garlic and cook for another minute, stirring frequently.
  8. Soak saffron threads in 2 tablespoons of warm water.
  9. Add basmati rice to the skillet, stirring to coat with oil and spices. Toast for 2 minutes.
  10. Pour in chicken broth and saffron water, stirring to combine. Bring to a gentle boil.
  11. Once boiling, place seared chicken thighs on top of the rice, ensuring they are nestled in the liquid.
  12. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is cooked through and rice absorbs flavors.
  13. Check chicken for doneness (internal temperature should reach 165°F/75°C). If not done, cover and cook for an additional 5-10 minutes.
  14. Sprinkle frozen peas over the dish, cover, and let sit for 5 minutes to cook the peas.
  15. Remove from heat and let sit for a couple of minutes to meld flavors.
  16. Fluff the rice gently with a fork, being careful not to disturb the chicken.
  17. Serve each plate with a chicken thigh, saffron rice, peas, and toasted almonds.
  18. Garnish with fresh cilantro and serve with lemon wedges.

Notes

  • For added flavor, marinate the chicken in the spice mixture for a few hours or overnight.
  • Adjust the amount of saffron based on your preference for its flavor and color.
  • This dish pairs well with a simple green salad or roasted vegetables.

Find it online: https://recipedune.com/saffron-chicken-dish/