Persian Saffron Braised Chicken

READY IN: 50mins


  • 1 12 lbs, boneless skinless chicken thighs(you can also use drumsticks)
  • 4garlic cloves, minced
  • 1yellow onion, finely chopped
  • 1teaspoonsaffron thread
  • 1tablespooncurry powder (or you can substitute turmeric powder)
  • 1 12 – 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: 53.5

    Calories from Fat 12 g 23 %

    Total Fat 1.4 g 2 %

    Saturated Fat 0.3 g 1 %

    Cholesterol 2.7 mg 0 %

    Sodium 1294.1 mg 53 %

    Total Carbohydrate7.8 g 2 %

    Dietary Fiber 1.1 g 4 %

    Sugars 2.7 g 10 %

    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!
  • Source: Read Full Article