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Homemade Saffron Chicken with Parsley and Lemon recipe photo

Saffron Chicken with Parsley and Lemon

Tender chicken thighs simmered in saffron-infused broth with onions, lemon, and parsley.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 8 boneless skinless chicken thighs trimmed and halved
  • 2 yellow onions peeled and sliced into slivers
  • 1 T olive oil
  • 1 T butter
  • pinch saffron about 1/2 tsp or slightly less
  • 1 1/2 cups chicken broth warmed and infused with saffron
  • 2 T fresh-squeezed lemon juice
  • 1/4 cup fresh parsley finely chopped

Equipment

  • heavy frying pan with tight-fitting lid
  • Measuring Spoons
  • Measuring cup
  • Knife
  • Cutting Board
  • Spatula or tongs

Method
 

  1. Trim any excess fat from the chicken thighs and cut each thigh in half.
  2. Peel the onions and slice them into slivers; finely chop the parsley and set aside.
  3. Heat the olive oil and butter in a heavy frying pan over medium-high heat until shimmering.
  4. Brown the chicken pieces briefly on both sides, about 2–3 minutes per side, without cooking through; remove to a plate.
  5. Add the onions to the pan (add a little more oil or butter if needed) and cook over medium heat until edges turn golden, about 8–10 minutes; remove onions to a plate.
  6. Warm the chicken broth until very warm and stir in the saffron to infuse.
  7. Return the browned chicken to the pan, arrange the cooked onions over the chicken, and pour the saffron-infused broth over everything.
  8. Cover the pan and cook over a very low simmer for 15–20 minutes without turning the chicken, until cooked through.
  9. Uncover, add the chopped parsley and lemon juice, and if needed add a splash of water; simmer uncovered for about 10 minutes more to meld flavors.
  10. Serve the chicken hot.

Notes

  • Use chicken breasts if preferred, cut into similar-sized pieces.
  • Adjust saffron amount to taste; start with less if uncertain.
  • Warm the broth before adding saffron to help release color and aroma.
  • Do not overbrown the chicken at the first sear to avoid drying it out.