why make this recipe
Persian Saffron Chicken is a delightful dish that brings a taste of Persian culture into your kitchen. It’s not only flavorful but also easy to prepare. This recipe combines chicken with saffron, a luxurious spice that adds a unique aroma and color. You can enjoy it for family dinners or special occasions. Plus, the use of yogurt and lemon juice keeps the chicken tender and juicy.
how to make Persian Saffron Chicken
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 tsp saffron threads
- 1 cup Greek yogurt
- 2 tbsp fresh lemon juice
- 4 garlic cloves, minced
- 2 tbsp honey
- Salt and pepper to taste
Directions:
- Soak saffron in 2 tbsp of warm water for 5 minutes.
- In a bowl, mix yogurt, lemon juice, garlic, honey, salt, pepper, and the saffron mixture until combined.
- Marinate chicken thighs in the mixture for at least 2 hours (overnight preferred).
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- Place the marinated chicken in the dish and bake for 25-30 minutes until golden brown and cooked through (internal temp of 165°F).
- Optional: Drizzle the baked chicken with a glaze of honey mixed with lemon juice during the last five minutes of cooking.
- Serve garnished with fresh herbs alongside rice or pita.
how to serve Persian Saffron Chicken
Serve Persian Saffron Chicken with fluffy rice or warm pita bread. You can also add a side of fresh salad or roasted vegetables to complete the meal. Garnishing with fresh herbs like parsley or cilantro enhances both flavor and presentation.
how to store Persian Saffron Chicken
Store any leftover chicken in an airtight container in the refrigerator. It will stay good for about 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Make sure to thaw it in the refrigerator before reheating.
tips to make Persian Saffron Chicken
- For the best flavor, marinate the chicken overnight if you can.
- If saffron is hard to find, you can use turmeric as a substitute for color, but the flavor will be different.
- Make sure not to overcrowd the baking dish; this helps the chicken cook evenly.
variation
You can add different spices or vegetables to the marinade. For instance, adding a dash of cumin or paprika can bring a new depth of flavor. You can also include vegetables like bell peppers or onions in the baking dish.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well too, but they may need a shorter cooking time.
2. Is saffron necessary for this recipe?
While saffron gives a unique flavor and color, you can still enjoy the dish without it. Just substitute with turmeric for color.
3. Can I grill the chicken instead of baking it?
Yes, grilling is a great option! Just marinate the chicken as directed and then grill until cooked through.
Persian Saffron Chicken
Ingredients
For the Marinade
- 1.5 lbs boneless, skinless chicken thighs Can substitute with chicken breasts.
- 1/4 tsp saffron threads Can substitute with turmeric for color.
- 1 cup Greek yogurt
- 2 tbsp fresh lemon juice
- 4 cloves garlic, minced
- 2 tbsp honey
- Salt and pepper to taste
Instructions
Preparation
- Soak saffron in 2 tbsp of warm water for 5 minutes.
- In a bowl, mix yogurt, lemon juice, garlic, honey, salt, pepper, and the saffron mixture until combined.
- Marinate chicken thighs in the mixture for at least 2 hours (overnight preferred).
Cooking
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- Place the marinated chicken in the dish and bake for 25-30 minutes until golden brown and cooked through (internal temp of 165°F).
- Optional: Drizzle the baked chicken with a glaze of honey mixed with lemon juice during the last five minutes of cooking.