Persian Saffron Chicken

4.65 from 31 votes

Persian saffron chicken has all the flavors. Golden saffron infuses the chicken with a lot of flavor, paired well with caramelized onion and warm spices.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course

Cuisine: Persian

Servings: Servings

Author: Shadi HasanzadeNemati

Ingredients

1/4 tsp saffron threads
3 cubes ice
4 whole chicken leg quarters bone-in skin-on
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow sweet onion thinly sliced
1 large green bell pepper cut into one-inch pieces
½ teaspoon Turmeric
¼ teaspoon ground black pepper
1/4 teaspoon ground cinnamon
½ cup water

US Customary - Metric

Instructions

To make the bloomed saffron, grind the saffron threads using a pestle and mortar. Sprinkle the ground saffron over the ice cubes places in a small bowl. Leave at room temperature to melt and you will end up with a red-orange aromatic liquid. This will be your bloomed saffron.
Pat dry the chicken leg quarters, sprinkle kosher salt evenly on both sides.
Heat an oven-safe pan over medium heat. Place the chicken skin-side down in the pan and sear for 7–8 minutes until the skin is golden and the fat renders.
Add 1 tablespoon of bloomed saffron to the pan. Shake the pan gently so the saffron infuses into the chicken skin.
Flip the chicken and sear the other side for another 7–8 minutes until golden. Remove the chicken and set it aside.
Heat the olive oil in the same pan over medium heat.
Add the onion and saute until translucent and golden on the edges.
Add the green bell pepper and cook for another minute. Add in the turmeric, black pepper and cinnamon. Cook for another 5 minutes until aromatic.
Return the seared chicken to the pan, nestling it into the onion and pepper mixture.
Pour in ½ cup of water. Bring to a simmer over high heat, then cover and cook on medium low for 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
Uncover and transfer the pan to the oven and let the chicken roast for 30 minutes.
Add the remaining bloomed saffron water, spooning the sauce over the chicken to evenly distribute the color and aroma.
Roast in the oven for 10–15 minutes until the chicken is fully tender and the skin is crispy and golden.

Video

Notes

Using green bell pepper is optional, you can use yellow or red bell pepper instead.
Store the leftovers in an airtight container and refrigerate for up to 4 days.
To make this recipe, you can use bone in skin on chicken legs or thighs instead of quarters. If using boneless chicken pieces, the cooking time will be shorter.

Nutrition