Saffron Chicken Thighs Recipes

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SAFFRON CHICKEN



Saffron Chicken image

Make and share this Saffron Chicken recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon saffron
3 lbs chicken pieces
3 tablespoons butter or 3 tablespoons oil
1 large onion, julienned
2 teaspoons finely grated gingerroot
1 -3 fresh chili pepper, or to taste, red or green
2 -3 cloves garlic, crushed
1/2 teaspoon ground cardamom
1 1/2 teaspoons salt

Steps:

  • Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
  • Cool, and then crush them with the back of a spoon.
  • Dissolve them in 1 tablespoon of very hot water.
  • Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
  • Add garlic.
  • Add the dissolved saffron to the pan with the cardomon, then add the chicken.
  • Turn the chicken pieces in the mix, coating well.
  • Add the salt, cover and cook for 25 minutes until the chicken is tender.
  • Uncover the pan and continue cooking, turning often until the liquid is almost gone.

Nutrition Facts : Calories 552.7, Fat 40.9, SaturatedFat 14.9, Cholesterol 179.8, Sodium 1020.2, Carbohydrate 5.4, Fiber 0.9, Sugar 2.2, Protein 39.3

MOROCCAN SAFFRON CHICKEN



Moroccan Saffron Chicken image

Saffron-infused Moroccan chicken is easy to make and very tasty on a bed of rice. The same base recipe is used for Bastilla and Seffa Medfouna.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 1h15m

Yield 4

Number Of Ingredients 12

1 whole chicken (cut into pieces and skin removed)
2 large sweet white onions (or yellow onions, chopped)
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 (2- to 3-inch) pieces of cinnamon stick
1 teaspoon saffron threads (crumbled)
1 teaspoon turmeric
1 1/2 to 2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro (chopped)

Steps:

  • Enjoy!

Nutrition Facts : Calories 651 kcal, Carbohydrate 6 g, Cholesterol 182 mg, Fiber 1 g, Protein 47 g, SaturatedFat 16 g, Sodium 1289 mg, Sugar 2 g, Fat 48 g, ServingSize 4 servings, UnsaturatedFat 0 g

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES



Braised Lemon-Saffron Chicken and Potatoes image

In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.

Provided by Yasmin Fahr

Categories     dinner, poultry, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 9

1 heaping teaspoon saffron threads
2 tablespoons hot (not boiling) water
3 pounds bone-in, skin-on chicken parts, preferably thighs and drumsticks
1/2 pound yellow or red baby potatoes
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and black pepper
3/4 cup fresh lemon juice (from 4 to 6 lemons)
1/2 teaspoon whole black peppercorns (optional)
Cooked rice or toasted pita, for serving

Steps:

  • Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
  • Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
  • Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
  • Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
  • Season with black pepper and serve with rice or pita to soak up the lemony juices.

SAFFRON-YOGURT CHICKEN KEBABS



Saffron-Yogurt Chicken Kebabs image

A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Serves 4 to 6

Number Of Ingredients 12

3/4 cup plain whole-milk Greek yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
Zest and juice of 1 lemon
2 tablespoons chopped fresh thyme leaves
2 cloves garlic, roughly chopped
1/2 teaspoon saffron threads
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
6 lemon wedges, for serving

Steps:

  • In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
  • Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
  • Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.

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

CHICKEN WITH SAFFRON RICE



Chicken With Saffron Rice image

Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.

Provided by Bonnie G 2

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 1/2 lbs chicken, thighs and drumsticks
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons olive oil
1 onion, finely diced
1 red bell pepper, seeded and finely diced
1/4 teaspoon saffron, crumbled
1/4 teaspoon red pepper flakes
5 garlic cloves, minced
1/2 cup dry sherry
2 1/4 cups chicken broth
14 1/2 ounces diced tomatoes in tomato puree (1 can)
3 cups medium grain rice
1/2 cup green olives, pitted and halved
1 tablespoon fresh flat-leaf parsley, minced

Steps:

  • Preheat oven to 350.
  • Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
  • Brown chicken in batches, 7-8 minutes per batch.
  • Transfer to plate. Discard fat; wipe out pot.
  • In same pot over medium heat, warm 1 tablespoon oil.
  • Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
  • Add garlic; cook 30 seconds.
  • Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
  • Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
  • Let stand 10 minutes.
  • Sprinkle with parsley.

YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA



Yogurt-Marinated Fried Chicken With Saffron and Paprika image

Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That's living.

Provided by Julia Moskin

Categories     dinner, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/2 teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
2 1/2 pounds boneless, skinless chicken thighs
2 1/4 cups flour
2 1/2 teaspoons paprika
1 tablespoon plus 3/4 teaspoon dried mint
1 tablespoon plus 3/4 teaspoon salt, more for sprinkling
1/2 teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges

Steps:

  • In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
  • In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
  • Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 41 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 3 grams, TransFat 0 grams

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