Persian Saffron Chicken
Persian saffron chicken has all the flavors. Golden saffron infuses the chicken with a lot of flavor, paired well with caramelized onion and warm spices.
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 tsp saffron threads
- 3 cubes ice
- 4 whole chicken leg quarters (bone-in skin-on )
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 large yellow sweet onion (thinly sliced)
- 1 large green bell pepper (cut into one-inch pieces)
- ½ teaspoon Turmeric
- ¼ teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- ½ cup water
Instructions
- 1
To make the bloomed saffron, grind the saffron threads using a pestle and mortar. Sprinkle the ground saffron over the ice cubes places in a small bowl. Leave at room temperature to melt and you will end up with a red-orange aromatic liquid. This will be your bloomed saffron.
- 2
Pat dry the chicken leg quarters, sprinkle kosher salt evenly on both sides.
- 3
Heat an oven-safe pan over medium heat. Place the chicken skin-side down in the pan and sear for 7–8 minutes until the skin is golden and the fat renders.
- 4
Add 1 tablespoon of bloomed saffron to the pan. Shake the pan gently so the saffron infuses into the chicken skin.
- 5
Flip the chicken and sear the other side for another 7–8 minutes until golden. Remove the chicken and set it aside.
- 6
Heat the olive oil in the same pan over medium heat.
- 7
Add the onion and saute until translucent and golden on the edges.
- 8
Add the green bell pepper and cook for another minute. Add in the turmeric, black pepper and cinnamon. Cook for another 5 minutes until aromatic.
- 9
Return the seared chicken to the pan, nestling it into the onion and pepper mixture.
- 10
Pour in ½ cup of water. Bring to a simmer over high heat, then cover and cook on medium low for 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
- 11
Uncover and transfer the pan to the oven and let the chicken roast for 30 minutes.
- 12
Add the remaining bloomed saffron water, spooning the sauce over the chicken to evenly distribute the color and aroma.
- 13
Roast in the oven for 10–15 minutes until the chicken is fully tender and the skin is crispy and golden.