Persian Saffron Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
4 Servings
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Calories
415 kcal
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Course
Main Course
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Cuisine
Persian
Persian Saffron Chicken
Description
This recipe begins by blooming saffron threads ground and steeped over melting ice cubes to release vivid color and aroma. Chicken leg quarters are patted dry and evenly salted before searing skin-side down in an oven-safe pan until golden and fat is rendered. The bloomed saffron is added early during searing to infuse flavor into the skin. The chicken is flipped and browned on the other side, then removed to rest.
In the same pan, olive oil is heated to sauté thinly sliced onions until translucent with golden edges, then diced green bell pepper is added briefly. Ground turmeric, black pepper, and cinnamon are stirred in, layering warm, earthy spices. A small amount of water is added to develop a gentle sauce, which the chicken will later rejoin for cooking to completion.
The dish combines saffron’s delicate floral notes with aromatic spices and sweet-tender vegetables. The chicken is tender and retains moisture with a crisp skin, enhanced by the saffron-infused pan sauce. It is suitable for serving with rice or flatbreads.
Bell pepper can be substituted with yellow or red varieties. Use bone-in, skin-on pieces for best texture and moisture; adjust cooking times if using boneless. Leftovers keep well refrigerated up to four days.
Ingredients
- 1/4 tsp saffron threads
- 3 cubes ice
- 4 chicken leg quarters bone-in skin-on, whole
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 large onion thinly sliced, yellow sweet
- 1 large green bell pepper cut into one-inch pieces
- ½ teaspoon Turmeric
- ¼ teaspoon black pepper ground
- 1/4 teaspoon ground cinnamon
- ½ cup water
Instructions
- 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.
- Pat dry the chicken leg quarters, sprinkle kosher salt evenly on both sides.
- 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.
- Add 1 tablespoon of bloomed saffron to the pan. Shake the pan gently so the saffron infuses into the chicken skin.
- Flip the chicken and sear the other side for another 7–8 minutes until golden. Remove the chicken and set it aside.
- Heat the olive oil in the same pan over medium heat.
- Add the onion and saute until translucent and golden on the edges.
- 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.
- Return the seared chicken to the pan, nestling it into the onion and pepper mixture.
- Pour in ½ cup of water. Bring to a simmer over high heat, then cover and cook on low for 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
- Uncover and transfer the pan to the oven and let the chicken roast for 30 minutes.
- Add the remaining bloomed saffron water, spooning the sauce over the chicken to evenly distribute the color and aroma.
- Roast in the oven for 10–15 minutes until the chicken is fully tender and the skin is crispy and golden.
Notes
- Green bell pepper is optional; yellow or red peppers can be used instead depending on preference.
- Store leftovers in an airtight container refrigerated for up to four days.
- Bone-in, skin-on chicken legs or thighs work best; boneless pieces require shorter cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 703mg | 29% |
| Potassium | 475mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 37mg | 41% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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