Persian Saffron Chicken
A flavorful and easy-to-make dish that brings a taste of Persian culture to your kitchen, featuring chicken marinated in saffron, yogurt, and lemon juice.
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.
Notes
Garnish with fresh herbs like parsley or cilantro. Serve with rice or pita bread. For best flavor, marinate overnight. Ensure not to overcrowd the baking dish.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 300mgSugar: 5g
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