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Persian Saffron-Braised Chicken Thighs
Persian Saffron-Braised Chicken Thighs
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Tender chicken thighs simmered in flavorful curry-saffron sauce - perfect for entertaining or a quick dinner!
Ingredients:
  • 1 teaspoon saffron threads
  • 3 tablespoons hot water, or more as needed
  • 1.5 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
  • 1.5 cups chicken stock
Instructions:
  • In a small bowl, muddle the saffron threads with a spoon. Pour in 3 to 4 tablespoons of hot water and gently mix. Allow it to bloom for 10 minutes until the water transforms into a vibrant yellow/orange hue. Keep aside.
  • Generously sprinkle both sides of the chicken thighs with 1 teaspoon of salt and freshly cracked pepper.
  • In a large nonstick skillet over medium-high heat, sear chicken thighs in hot oil until golden on both sides, about 3 to 4 minutes per side. Set aside on a plate. In the same skillet, sauté onion until soft and translucent, for about 3 to 4 minutes. Add garlic and curry powder, cook until fragrant, approximately 1 minute.
  • Bring the chicken stock to a boil in the skillet. Lower the heat and stir in the saffron mixture. Season with 1 teaspoon salt and pepper. Return the chicken thighs to the skillet, cover, and simmer gently for 20 minutes, flipping halfway through. Adjust seasoning to your liking and serve with the sauce.

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