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Prep time
15 hours
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Cook time
35 hours
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Serves
4
Author Notes
This is, hands down, the most-requested dish when I have company over. My non-Armenian/Iranian friends especially love it - it’s familiar enough, as it’s still a chicken dinner, but they’re always surprised by the flavorful combination of curry and saffron. It’s a great “gateway” dish to serve to those who want an introduction to Persian/Iranian cuisine. —Anais Babajanian
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Ingredients
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1.5 pounds
Boneless, skinless chicken thighs
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4
Cloves garlic, minced
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1
Yellow onion, finely chopped
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1 teaspoon
Saffron threads
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1 tablespoon
Curry powder (or substitute turmeric)
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1.5-2 cups
Chicken stock (or water)
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1 tablespoon
Canola oil or vegetable oil
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2 teaspoons
Kosher salt
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Freshly cracked black pepper, to taste
Directions
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Place saffron threads into a small cup or bowl and crush them up a bit with a spoon. Fill with 3-4 tablespoons of hot water, and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
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Season both sides of the chicken thighs with about 1 teaspoon salt and freshly cracked pepper.
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Heat 1 tbsp of oil on medium-high heat in a large non-stick skillet.
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Add chicken thighs and sear on both sides until golden (about 3-4 minutes each side). Remove and place on a plate to the side.
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In the same pan, add in the onions and cook on medium for 3-4 minutes, until softened and starting to color.
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Add in garlic and curry powder and stir for about a minute, until fragrant.
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Add in chicken stock/water and bring to a boil.
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Reduce to a simmer and add in saffron mixture. Season with 1 tsp salt and freshly cracked pepper. Stir.
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Add chicken thighs back to the pan, cover, and let cook on low for 20 minutes, flipping thighs halfway through, and seasoning to taste.
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Remove from pan, spoon sauce over chicken, and serve with rice, greens, or salad!
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