Description
This Saffron Chicken recipe is a flavorful and aromatic dish featuring succulent chicken thighs braised in a vibrant saffron-infused sauce with baby potatoes, rainbow carrots, and leeks. Finished in the oven for crispy skin and served with a fresh cilantro chili dressing, it’s an elegant yet approachable meal perfect for family dinners or special occasions.
Ingredients
Chicken and Vegetables
- 1 pinch saffron threads (or 1/4 teaspoon ground saffron)
- 6 skin on, bone in chicken thighs
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 pound baby potatoes, halved
- 14 ounces rainbow carrots, trimmed and halved lengthwise
- 1 teaspoon fresh or dried thyme
- 4 garlic cloves, minced
- 5 baby leeks (or 2 full-sized leeks), trimmed and sliced (about 1 1/2 cups)
Sauce
- 1/2 cup white wine
- 2 teaspoons Dijon mustard
- 2 cups vegetable or chicken broth
- 1/3 cup mascarpone
- 1/2 lemon, juiced
Cilantro Dressing
- 1 tightly packed cup cilantro leaves and tender stems
- 1/2 green chili pepper (such as a jalapeno)
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon honey
- 1/2 lemon, juiced
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Bloom the saffron: In a spice grinder or mortar and pestle, grind enough saffron to yield 1/4 teaspoon or alternatively use 1/4 teaspoon ground saffron. Add it to a small bowl with 2 tablespoons of water. Set aside to bloom, which will release its vibrant color and flavor.
- Season and sear the chicken: Season chicken thighs generously with kosher salt and black pepper. Heat 2 tablespoons of olive oil in a large oven-safe casserole pan over medium-high heat. When oil is shimmering, place chicken skin-side down and sear for about 5 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for 2 minutes, then remove and set aside, leaving the oil in the pan.
- Cook the vegetables with aromatics: Add the halved baby potatoes and rainbow carrots to the pan. Stir frequently and cook until carrots begin to soften, about 5 minutes. Add the thyme and minced garlic, cooking for an additional 5 minutes. Stir in the sliced leeks and cook until they soften, about 2 minutes more.
- Make the sauce: Pour in the white wine to deglaze the pan, stirring into the vegetable mixture. Stir in the Dijon mustard. Add the broth and the saffron water. Bring to a boil, stirring occasionally, then reduce heat to simmer. Stir in the mascarpone cheese and lemon juice. Adjust seasoning with more lemon, salt, and pepper to taste.
- Add the chicken thighs and braise: Nestle chicken thighs into the simmering sauce so they are half submerged but with skin-exposed. Cover with a lid and simmer on low heat for 45 minutes. While simmering, preheat your oven to 400°F (200°C).
- Finish the chicken in the oven: After 45 minutes, remove the lid from the casserole dish and transfer it to the center rack of the preheated oven. Roast uncovered for 20 minutes, or until the chicken skin is crisp and the meat is cooked through.
- Make the cilantro dressing: While the chicken finishes roasting, combine cilantro leaves and tender stems, green chili pepper, 3 tablespoons olive oil, honey, lemon juice, and a pinch of kosher salt and black pepper in a food processor. Pulse until finely chopped and well combined. Taste and adjust seasoning by adding more lemon juice or honey as desired.
- Finish and serve: Remove the casserole pan from the oven once the chicken is tender and crispy. Spoon the fresh cilantro dressing over the chicken thighs. Serve hot and enjoy this vibrant, savory, and slightly spicy meal.
Notes
- Ensure the chicken skin is dry before seasoning to achieve the crispiest sear.
- If you don’t have mascarpone, cream cheese or crème fraîche can be a substitute though the flavor will vary slightly.
- The green chili can be adjusted or omitted depending on your preferred spice level.
- Using an oven-safe casserole dish or Dutch oven is essential for the braising and oven-roasting steps.
- You can substitute white wine with additional chicken broth if desired, but it adds depth of flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
