Persian-Style Skillet-Baked Saffron Chicken

CATEGORY
Dinner
CUISINE
Middle Eastern

Persian-Style Skillet-Baked Saffron Chicken Recipe

This saffron chicken makes for the perfect fragrant, flavorful weeknight dinner. Use Old Salt preserved lemons and confetti pepper for extra flavor.

If you have some extra time, make some naan to mop up the sauce!
PREP
10 min
COOK
45 min
TOTAL
1 hr
YIELD
4 Servings
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Ingredients

  • 3 tbs Graza "Sizzle" Olive Oil
  • 4 bone-in, skin-on organic chicken thighs
  • 1 onion, thinly sliced
  • 2 cloves garlic, finely sliced
  • 2 tbs butter
  • 1 pinch Villa Jerada Pure Saffron
  • 500 grams new potatoes, thinly sliced lengthwise
  • 1/2 cup VIlla Jerada Moroccan Picholine Olives
  • 1/4 cup capers
  • 1 Villa Jerada Preserved Lemon, thinly sliced
  • 2 tsp Old Salt Golden Turmeric
  • 2 teaspoons Villa Jerada Buckwheat Honey
  • Old Salt Cyprus Sea Salt and Confetti Pepper, to taste
  • 1/4 cup chicken stock

Instructions

  1. Preheat oven to 350 fahrenheit (180 celsius)
  2. Heat olive oil over medium-high heat in an oven-safe skillet , and add chicken thighs to brown skin side down until golden. Turn briefly, remove chicken from skillet, and set aside
  3. In the same skillet, combine onion, garlic, butter, and saffron and cook for approx. 5 min until onions are soft and saffron has bloomed
  4. Add potatoes, olives, capers, lemon, turmeric, and honey. Season with salt and pepper and stir well
  5. Pour in chicken stock, place chicken thighs back on top, and bake in oven without a lid for approx. 40 min, until chicken is cooked through

Tips / Notes

  • Recipe adapted from Goop Kitchen If you're using boneless, skinless chicken thighs, we recommend slightly reducing the cooking time.

Keywords

Chicken, Saffron, Weeknight Dinners

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