Persian Grilled Chicken With Saffron Recipes

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PERSIAN GRILLED CHICKEN



Persian Grilled Chicken image

This easy grilled chicken recipe owes its tenderness to an overnight soak in a yogurt-lemon juice marinade and its soulful flavor to saffron and onion. A healthy drizzle of saffron-infused butter before serving adds an extra layer of richness. Serve with aromatic rice with pistachios and torshi, Central Asian pickles available at Persian and Middle Eastern grocery stores.

Provided by Steven Raichlen

Categories     Healthy BBQ & Grilled Chicken Recipes

Time 12h50m

Number Of Ingredients 10

¾ teaspoon saffron, divided
1 tablespoon warm water
1 cup whole-milk plain yogurt
1 medium onion, finely chopped
½ cup lemon juice
1 teaspoon sea salt
1 teaspoon ground pepper
3 ½ pounds bone-in, skin-on chicken pieces
2 tablespoons unsalted butter
1 bunch Cilantro or dill sprigs for garnish

Steps:

  • Combine 1/2 teaspoon saffron and water in a large bowl. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper.
  • If using any chicken breasts, cut into 2 equal portions. Add chicken to the marinade and turn to coat. Cover and refrigerate for at least 12 hours or up to 24 hours, turning the chicken a couple times, if possible.
  • When ready to cook, build a medium-hot, multi-zone fire (see Tips) or preheat one section of a gas grill to medium.
  • Remove the chicken from the marinade and drain well. (Discard the marinade.)
  • Oil the grill rack. Grill the chicken, turning once or twice, until browned and an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 16 to 24 minutes total. Move the chicken to a cooler spot, as needed, to dodge any flare-ups.
  • Meanwhile, melt butter in a small saucepan over medium heat. Crumble the remaining 1/4 teaspoon saffron into the pan and cook until fragrant, about 2 minutes. Remove from heat.
  • Transfer the chicken to a platter and drizzle with the saffron butter. Garnish with cilantro (or dill), if desired.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 3.2 g, Cholesterol 170 mg, Fat 19.9 g, Fiber 0.3 g, Protein 41.9 g, SaturatedFat 7.2 g, Sodium 363.2 mg, Sugar 1.9 g

GRILLED CHICKEN WITH SAFFRON



Grilled Chicken With Saffron image

Posting from ZWT6 for Iran region. This is from the "The BBQ Bible" cookbook by Steven Raichlen. This will be one of the easiest and most delectable recipes you will ever prepare. The yogurt and lemon juice tenderize the chicken, while the saffron perfumes the flavor. The recipes use 8 chicken pieces, but cook drumsticks on one skewer, thigh on another and chicken breasts on another. This allows for the different cooking times needed for the different pieces.

Provided by diner524

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 teaspoon saffron thread
1 tablespoon warm water
1 1/2 cups plain yogurt (whole-milk)
1 large onion, finely chopped (about 2 cups)
1/2 cup fresh lemon juice
2 teaspoons salt
1 teaspoon fresh ground black pepper
4 lbs chicken pieces (8 pieces)
1/4 teaspoon saffron thread
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter

Steps:

  • Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minutes, then stir in the yogurt, onion, lemon juice, salt and pepper.
  • Rinse off chicken pieces under cold running water, then drain and blot dry on paper towels. Place chicken in large nonreactive bowl or re-sealable bag and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally.
  • Preheat the grill, medium in one are and high heat in another area.
  • Prepare the basting mixture. Place saffron in a medium bowl and crush it again to a powder. Stir in lemon juice and let sit for 5 minutes. Melt the butter in a small saucepan on low heat, then remove from heat and stir in saffron mixture.
  • Place chicken pieces on oiled grate, skin side down, on high heat and allow to brown for several minutes and then move them to med/low heat for several minutes. Now flip chicken pieces over and place on high heat til browned and again move over to the low heat to cook through. Baste pieces a couple of times during grilling. Be careful to watch for flareups and don't burn them. Season with salt and pepper.

Nutrition Facts : Calories 500.1, Fat 35.6, SaturatedFat 12.9, Cholesterol 161.2, Sodium 934.4, Carbohydrate 7.1, Fiber 0.6, Sugar 4.5, Protein 36.8

PERSIAN SAFFRON-BRAISED CHICKEN THIGHS



Persian Saffron-Braised Chicken Thighs image

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

1 teaspoon saffron threads
3 tablespoons hot water, or more as needed
1 ½ 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 ½ cups chicken stock

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 GRILLED CHICKEN WITH SAFFRON



Persian Grilled Chicken With Saffron image

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

2 (3 1/3 lb) roasting chickens, about 3 1/3 lbs. each, cut into 8 pieces
1/2 teaspoon saffron
1 tablespoon warm water
1 1/2 cups plain yogurt, from whole milk
1/2 cup lemon juice
1 large onion, finely chopped, about 2 cups
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon saffron
6 tablespoons salted butter

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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Top Asked Questions

How to make saffron chicken salad?
Combine 1/2 teaspoon saffron and water in a large bowl. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper. If using any chicken breasts, cut into 2 equal portions. Add chicken to the marinade and turn to coat. Cover and refrigerate for at least 12 hours or up to 24 hours, turning the chicken a couple times, if possible.
What is Persian chicken and saffron?
Persian Chicken and Saffron is a traditional dish that can be served with several different side dishes. This amazing dish is made with the golden spice and is bursting with enchanting flavors from a land far far away.
What is the best way to cook with saffron?
Serve with aromatic rice with pistachios and torshi, Central Asian pickles available at Persian and Middle Eastern grocery stores. Combine 1/2 teaspoon saffron and water in a large bowl. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper. If using any chicken breasts, cut into 2 equal portions.
How to make saffron chicken kebob?
Chicken pieces are smothered in a delicious saffron chicken kebob marinade and have such delicious flavor thanks to saffron and lemon. In a large bowl mix yogurt, sliced onion, oil, lemon juice and saffron and salt. Place the chicken in the marinade and stir well so all pieces are covered with marinade.

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