Persian Saffron Braised Chicken Thighs Food

PERSIAN SAFFRON BRAISED CHICKEN

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!

PERSIAN SLOW-COOKED CHICKEN

Steps:

• Slash each piece of chicken 2 or 3 times with a sharp knife.
• Mix the flour, turmeric and paprika in a small plastic bag.
• Shake the chicken pieces in it to coat them thinly.
• Heat the oil in a frying pan, add the chicken and cook until browned on all sides.
• Transfer to a plate.
• Add the onion and garlic to the frying pan and fry, stirring for 5 minutes until lightly browned.
• Stir in the remaining spiced flour and stir into the onion and garlic mixture.
• Add the cloves, ginger and some pepper.
• Pour in and gradually incorporate the stock.
• Bring to the boil stirring.
• Pack the chicken joints into the slow cooker and pour in the hot stock mixture. Cover with the lid.
• Cook on high for 2 hours, then on medium for another 4 hours (or on medium for longer).