Saffron Chicken

Ingredients

• 1/2 teaspoon saffron threads
• 2 tablespoons hot water
• 1/2 cup plain yogurt
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds boneless skinless chicken thighs
• 1 medium yellow onion, thinly sliced
• 1/2 cup chicken stock
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Crush the saffron threads with a mortar and pestle or the back of a spoon, then steep in the hot water for 10 minutes until deeply colored.

   10:00 · Steep saffron
2. 2

   In a large bowl, whisk together the saffron water, yogurt, 2 tablespoons olive oil, garlic, lemon juice, turmeric, cumin, salt, and pepper.

3. 3

   Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight.

4. 4

   Remove the chicken from the refrigerator and let sit at room temperature for 15 minutes before cooking.

5. 5

   Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Scrape excess marinade from the chicken and sear for 4 minutes per side until golden brown.

   8:00 · Sear chicken
6. 6

   Transfer the chicken to a plate. Add the sliced onion to the skillet and cook, stirring occasionally, for 5 minutes until softened and lightly browned.

   5:00 · Cook onion
7. 7

   Return the chicken to the skillet and pour in the chicken stock. Bring to a simmer, cover, and cook for 20 minutes until the chicken is cooked through and tender.

   20:00 · Simmer chicken
8. 8

   Uncover and stir in the butter, letting the sauce thicken slightly for 2 minutes over medium heat.

   2:00 · Thicken sauce
9. 9

   Remove from heat, sprinkle with chopped parsley, and serve the chicken with the saffron sauce spooned over the top.