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Chicken saffron is a delicious and aromatic dish

  • 1 Servings
  • 20 Ingredients
  • 10Instructions
  • prep Time

  • Cooking Time

  • Complexity level

    1

  • Nutrition

    1

  • Rating

Ingredients

0/20

For the Chicken Marinade:

  • 4 boneless, skinless chicken breasts or thighs
  • 2 tablespoons plain yogurt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Salt and black pepper to taste

For the Saffron Infusion:

  • A pinch of saffron threads (about 15-20 threads)
  • 2 tablespoons hot water

For the Chicken Saffron Dish:

  • 2 tablespoons olive oil or ghee
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 1 cinnamon stick
  • 2-3 green cardamom pods, lightly crushed
  • 1 bay leaf
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • Chopped fresh cilantro or parsley for garnish

Instructions

0/10

  • Start by making the saffron infusion. In a small bowl, combine the saffron threads and hot water. Allow them to steep for about 10-15 minutes. This will release the vibrant color and aroma of the saffron.
  • In a large mixing bowl, combine the yogurt, ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Mix well to form a smooth marinade.
  • Cut the chicken breasts or thighs into bite-sized pieces and add them to the marinade. Make sure the chicken is well-coated. Cover the bowl and refrigerate for at least 30 minutes, or you can marinate it overnight for even better flavor.
  • Heat olive oil or ghee in a large skillet or pan over medium heat. Add the chopped onion and sauté until it becomes translucent and starts to brown, which will take about 5-7 minutes.
  • Stir in the minced garlic, ginger, cinnamon stick, green cardamom pods, and bay leaf. Cook for another 2-3 minutes until the spices become fragrant.
  • Add the marinated chicken pieces to the pan. Cook the chicken until it's no longer pink in the center and has a nice golden brown color. This should take about 5-7 minutes.
  • Pour in the chicken broth and saffron infusion. Stir well to combine. Allow the mixture to simmer for about 5 minutes to let the flavors meld.
  • Reduce the heat to low, then stir in the heavy cream. Simmer for an additional 5-7 minutes to thicken the sauce slightly.
  • Season the chicken saffron dish with salt and black pepper to taste. Remove the cinnamon stick, cardamom pods, and bay leaf.
  • Garnish with chopped fresh cilantro or parsley before serving. You can serve chicken saffron over cooked rice, couscous, or with flatbreads.