Step 1

Cut the chicken thighs and breasts in half then pat dry. Toss the chicken in a bowl with the coriander, garlic powder, salt, and olive oil. Set aside while preparing the rest.

Step 2

Place a large skillet over medium heat. Once the pan is hot add the chicken meat and brown on all sides for about 10 minutes. The chicken breast may take less time than the thigh meat to cook, transfer pieces as they are done to a plate to rest.

Step 3

While browning the chicken, pour the boiling water over the saffron threads in a small bowl.

Step 4

Once all of the chicken is out of the skillet, add the ghee, lemon slices, shallots, and fennel seeds. After 2 minutes, flip the lemon slices and continue to cook for 2 more minutes.

Step 5

Pour the saffron water over the lemon and shallots and scrape the bottom of the pan. Add the sundried tomatoes and simmer for a few minutes. When the liquids have reduced by half, add the coconut milk followed by the chicken (as well as any liquid from the resting plate).

Step 6

Bring to a boil then reduce to a simmer and cook for 5 minutes. After 5 minutes, add the asparagus and cover the skillet, cook for another 5 minutes.

Step 7

Remove from heat and garnish the dish with basil leaves, serve with sweet potatoes, cauliflower rice, or any of your favorite sides.