saffron chicken

Khoresh-e Morgh - Persian Saffron Chicken

chicken legs

water (700 milliliters)

onion

tomato paste

vegetable oil

turmeric

tsp black pepper

saffron

salt

Skin off the chicken legs if they aren’t already. Heat a large frying pan and add the vegetable oil to it. Once the oil is hot, put in the chicken legs. Be careful not to burn yourself. Fry them from both sides until they are golden brown. This is just to brown them on the outside and seal the juiciness inside. They will have plenty of time to cook through later.

Boil the water in a kettle and transfer it to the pan you want to cook the chicken in. Add the tomato paste, saffron, turmeric, black pepper, and salt to the water and stir until everything is combined.

Peel the onion. Leave it whole and place it in the pan with the water – spice mixture. Submerge the chicken legs in the mixture. They won’t be fully covered but that’s ok, because you will turn them later. 

Put on the lid and let the chicken simmer over low heat. After 30 minutes turn the chicken legs around to make sure they cook evenly and absorb the spices and colour from both sides. Depending on how “saucy” you like your chicken, you can add more hot water now. Put the lid back on and let it simmer for another 30 minutes.

Carefully apply pressure to one of the chicken legs with a cooking spoon. If they feel soft, they’re ready. Taste the sauce and add more black pepper and salt, if you like.

Serve with aromatic rice like Kateh style, Aabkesh style, or treat your eyes and tastebuds to some beautiful Morasa Polo.

If you like the distinctive flavor of saffron, this Saffron Chicken with Parsley and Lemon is a traditional way to use it.

Saffron Chicken with Parsley and Lemon

boneless, skinless chicken thighs (see notes)

yellow onions

olive oil

T butter

saffron (about 1/2 tsp.

chicken broth (see notes)

T fresh-squeezed lemon juice (see notes)

parsley

Trim the boneless, skinless chicken thighs (or breasts)...

Trim the boneless, skinless chicken thighs (or breasts) to remove fat and undesirable parts. Cut thighs in half (or cut breasts into several pieces, depending on how big they are.)

Peel onions and slice into slivers. Chop up...

Peel onions and slice into slivers. Chop up the parsley

Use a heavy frying pan which has a...

Use a heavy frying pan which has a tight-fitting lid.  Heat the olive oil and butter, then brown the chicken quickly over medium-high heat.  (Don’t let it cook too long at this point; the chicken does not need to be cooked through.

Remove chicken to a plate, add onions to...

Remove chicken to a plate, add onions to the pan (with a bit more olive oil and butter if needed), and brown onions over medium heat until edges of onions are turning golden, about 8-10 minutes.  Remove browned onions to another plate.

Heat the chicken stock (I did it in...

Heat the chicken stock (I did it in the microwave) until it’s very warm, then stir in the saffron.

Put the chicken back into the pan, arrange...

Put the chicken back into the pan, arrange the onions over the chicken, and pour the saffron-infused chicken stock over.

Cover the pan and cook over a very...

Cover the pan and cook over a very low simmer for about 15-20 minutes without turning the chicken

Add chopped parsley, lemon juice, and a tiny...

Add chopped parsley, lemon juice, and a tiny bit of additional water if needed, and simmer uncovered for about 10 minutes more.

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