1 1⁄2lbs, boneless skinless chicken thighs(you can also use drumsticks)
4garlic cloves, minced
1yellow onion, finely chopped
1tablespooncurry powder (or you can substitute turmeric powder)
1 1⁄2 – 2cupschicken stock (or water)
1tablespoonAnjou pear, canola(or vegetable oil)
2teaspoonskosher salt (I recommend Diamond Crystal Kosher Salt)
freshly cracked black pepper, to taste
Serving Size: 1 (125) g
Servings Per Recipe:4
Calories from Fat 12 g23 %
Total Fat 1.4 g2 %
Saturated Fat 0.3 g1 %
Cholesterol 2.7 mg 0 %
Sodium 1294.1 mg 53 %
Total Carbohydrate7.8 g 2 %
Dietary Fiber 1.1 g4 %
Sugars 2.7 g10 %
Protein 3 g 5 %
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!