PERSIAN SAFFRON-BRAISED CHICKEN THIGHS
Juicy chicken thighs are braised in a delicious curry-saffron sauce. A simple chicken dish to impress company or to have for a weeknight dinner! Serve with rice, greens, or salad!
Provided by Sumac and Salsa
Categories Chicken Thighs
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 319.7 calories, Carbohydrate 5 g, Cholesterol 96 mg, Fat 20.7 g, Fiber 1.1 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 1301.1 mg, Sugar 1.4 g
PERSIAN SAFFRON BRAISED CHICKEN
This is, hands down, the most-requested dish when I have company over. My non-Armenian/Iranian friends especially love it - it's familiar enough, as it's still a chicken dinner, but they're always surprised by the flavorful combination of curry and saffron. It's a great "gateway" dish to serve to those who want an introduction to Persian/Iranian cuisine.
Provided by sumacandsalsa
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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!
Nutrition Facts : Calories 53.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 2.7, Sodium 1294.1, Carbohydrate 7.8, Fiber 1.1, Sugar 2.7, Protein 3
PERSIAN STYLE CHICKEN AND RICE
This isn't actually a Persian recipe, but it is inspired by Persian dishes i have had in the past.... It's very easy to prepare and its great for summertime, or as a side dish for a nice lamb tagine. Very important - must use real saffron, not imitation! You can use less or more butter if you like, depending on how you like the taste (or how worried you are about the waistline!!!)
Provided by becy959
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the basmati in a rice cooker with 2-3 cups of water (according to your rice cooker's instructions) along with pinch of salt and the saffron.
- Turn the rice cooker on and while that is cooking, prepare the rest.
- Strip the bbq chicken of it's skin, wings and stuffing (I usually eat this as I cook the meal ha ha).
- Chop up the roast chicken meat roughly and set aside.
- Dry roast the almonds in a large frypan until they're a light golden brown, then set aside.
- Fry the berries in appx 1/2 tbpsn of the butter for about five minutes, then set aside.
- Put another 1/2 tbspn of the butter in the pan and fry the chopped spring onions gently til they go soft.
- Add the cooked rice and the rest of the butter, stir fry for about five minutes.
- Add the chicken, almonds, berries and sumac and stir through.
- Add the fresh coriander, cook for another minute, then serve.
IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE
I love the recipes found on My Persian Kitchen, as they are authentic and delicious Iranian dishes. I chose this one, "Mitra's Sunshine Chicken" not only because it had my name in it, but because I remember my step mother having made this dish and I absolutely love it! The flavors are elegant and delicious. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Chicken Thigh & Leg
Time 45m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Rough chop the onion and place in a large pot.
- Add chicken on top.
- Season with salt and pepper.
- Add turmeric.
- Add 1/2 cup of water.
- Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
- If you choose to use fresh lemon juice, squeeze your lemons now.
- When the chicken is done, remove it from the pot and keep warm.
- Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
- With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
- Arrange your chicken in a platter and pour the sauce over the chicken.
- Serve with Iranian polo (rice).
Nutrition Facts : Calories 254, Fat 12.8, SaturatedFat 3.5, Cholesterol 118.3, Sodium 123.6, Carbohydrate 4.8, Fiber 0.7, Sugar 1.9, Protein 28.6
PERSIAN GRILLED CHICKEN WITH SAFFRON
Make and share this Persian Grilled Chicken With Saffron recipe from Food.com.
Provided by Oolala
Categories Chicken
Time 6h15m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash chicken and blot dry; cut off any lumps of fat.
- For the marinade, place saffron in the bottom of a large nonreactive bowl and pulverize it with a wooden spoon.
- Add the warm water and allow it to sit 5 minutes.
- Stir in the yogurt, lemon juice, onion, salt and pepper.
- Add the chicken and refrigerate, covered, overnight or at least 6 hours.
- For the basting, warm the lemon juice over low heat in a small pot.
- Pulverize the saffron in a bowl with a wooden spoon, add it to the juice and remove it from the heat.
- After 5 minutes, add the butter and gently warm the mixture until it is melted.
- When ready to cook, start grill and when goals are white, grill the chicken until tender, about 8-10 minutes, basting with the butter mixture.
- Move the chicken around on the grill to avoid burning it.
- Season with salt and pepper.
- When cooked, the juices will run clear and an inserted skewer will come out very hot to the touch.
- Serve immediately.
Nutrition Facts : Calories 1288.1, Fat 97.8, SaturatedFat 35, Cholesterol 414.2, Sodium 1400.8, Carbohydrate 10.6, Fiber 0.9, Sugar 6.8, Protein 87.7
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