1. Recipes

How to Make Persian Saffron-Braised Chicken Thighs - A Step-by-Step Guide

Persian cuisine is known for its flavorful and aromatic dishes, and one such dish is the Persian Saffron-Braised Chicken Thighs. This recipe is a perfect representation of the rich and diverse flavors found in traditional Persian cooking. The use of saffron, a highly prized and expensive spice, adds a luxurious and unique flavor profile to the dish, making it a standout in any meal.

What sets this dish apart is the cooking method - braising. Braising involves cooking the chicken thigh...

Read more Snack recipes

Ingredients

  • 1 teaspoon saffron threads
  • 3 tablespoons hot water, or more as needed
  • 1 ½ pounds boneless, skinless chicken thighs
  • 2 teaspoons kosher salt, divided
  • freshly cracked black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 ½ cups chicken stock

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
  • Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
  • Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.

    • Nutrition

    320 cal.

    • Total Fat: 21g
    • Saturated Fat: 5g
    • Cholesterol: 96mg
    • Sodium: 1301mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 28g
    • Vitamin C: 3mg
    • Calcium: 35mg
    • Iron: 2mg
    • Potassium: 277mg

    Categories

    Main recipes
    Chicken recipes
    Persian recipes
    Saffron recipes
    Braised recipes