This traditional saffron chicken recipe comes from Iran and is simple to make. Because of the bright and full flavors, serve alongside simple rice and a salad.
Ingredients
- 4 Whole Chicken Leg Quarters Bone-in Skin-on
- 1 tsp Salt
- 1/3 cup Bloomed Saffron
- 2 tbsp Olive Oil
- 1 Large Yellow Sweet Onion Thinly Sliced
- 1 Large Green Bell Pepper, diced
- 1 tsp Turmeric
- 1 tsp Ground Black Pepper
- 1 tsp Ground Cinnamon
- 1 Cup Water
Instructions
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Heat a skillet over medium heat. Pat dry chicken legs and sprinkle salt on both sides.
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Place the chicken legs, skin side down in the pan and sear until the skin is golden and the fat is rendered.
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Add in one tablespoon bloomed saffron to the pan, shake the pan so the saffron spreads on the skin on the chicken.
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Turn the chicken legs and sear the other side for seven to eight minutes until golden.
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Transfer the chicken legs to a plate and cover. Discard the fat.
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In the same pan, heat the olive oil. Once shimmery and ready, saute sliced until until translucent and golden on the edges.
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Add in green bell pepper and saute for another minute.
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Add in turmeric, cinnamon and black pepper. Cook for another five minutes.
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Place the chicken legs on the onion and pepper mixture.
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Add in Water and turn the heat to high.
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Bring it to simmer, cover and cook for 40 minutes, until the chicken is almost cooked.
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Add in the rest of bloomed saffron. Cook for another 10 to 15 minutes until the chicken is fully cooked.
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Serve with Persian rice or plain rice.