Braised Lemon-Saffron Chicken and Potatoes

Name: Braised Lemon-Saffron Chicken and Potatoes
Total time: 1 min
Ingredients: 1 heaping teaspoon saffron threads; 2 tablespoons hot (not boiling) water; 3 pounds bone-in, skin-on chicken parts, preferably thighs and drumsticks; 1/2 pound yellow or red baby potatoes; 3 tablespoons plus 2 teaspoons olive oil; Kosher salt and black pepper; 3/4 cup fresh lemon juice (from 4 to 6 lemons); 1/2 teaspoon whole black peppercorns (optional); Cooked rice or toasted pita, for serving

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Total: 1 hours, 45 minutes

Servings: 4

Author : Yasmin Fahr

chicken lemon pepper

Braised Lemon-Saffron Chicken and Potatoes

Ingredients

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1 heaping teaspoon saffron threads2 tablespoons hot (not boiling) water3 pounds bone-in, skin-on chicken parts, preferably thighs and drumsticks1/2 pound yellow or red baby potatoes3 tablespoons plus 2 teaspoons olive oilKosher salt and black pepper3/4 cup fresh lemon juice (from 4 to 6 lemons)1/2 teaspoon whole black peppercorns (optional)Cooked rice or toasted pita, for serving

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Instructions

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Step 1

Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.

Step 2

Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.

Step 3

Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It’s OK if everything is close together.)

Step 4

Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.

Step 5

Season with black pepper and serve with rice or pita to soak up the lemony juices.

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