Saffron Chicken with Parsley and Lemon
Tender braised chicken flavored with saffron, onions, lemon, and fresh parsley.
Servings: 4 servings
Ingredients
- 8 boneless skinless chicken thighs trimmed; can use breasts instead
- 2 yellow onions peeled and sliced into slivers
- 1 tbsp olive oil
- 1 tbsp butter
- pinch saffron about 1/2 tsp or slightly less
- 1.5 cups chicken broth warmed
- 2 tbsp fresh-squeezed lemon juice
- 1/4 cup fresh parsley finely chopped
Instructions
- Trim excess fat from the chicken thighs and cut each thigh in half; set aside.
- Peel the onions and slice into slivers; finely chop the parsley and set aside.
- Heat the olive oil and butter in a large heavy frying pan over medium-high heat until hot.
- Brown the chicken quickly on both sides in the hot pan, about 2–3 minutes per side; do not cook through. Transfer chicken to a plate.
- Add the sliced onions to the pan (add a bit more oil or butter if needed) and cook over medium heat until edges are golden, about 8–10 minutes; transfer browned onions to a plate.
- Warm the chicken broth until very warm, then stir in the saffron to bloom.
- Return the chicken to the pan, arrange the browned onions over the chicken, and pour the saffron-infused broth over everything.
- Cover the pan and simmer very gently over low heat for 15–20 minutes without turning the chicken, until cooked through.
- Uncover, add the chopped parsley and lemon juice, and add a tablespoon or two of water only if the pan looks dry; simmer uncovered about 10 minutes more to meld flavors.
- Serve the chicken hot.
Equipment
- large heavy frying pan with tight-fitting lid
- Cutting Board
- chef's knife
- Measuring spoons
- measuring cup
- spatula or tongs
- Microwave-safe bowl or small saucepan
Notes
- Trim chicken to remove excess fat before cooking.
- Bloom saffron in warm broth to release flavor.
- Cook onions until golden for best sweetness.
- Do not overbrown or overcook the chicken when searing.
- Add a little water only if the pan becomes too dry during the final simmer.