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Onion and Saffron Chicken

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This Onion and Saffron Chicken is a comforting, aromatic dish featuring tender chicken braised with golden onions, saffron, and warm spices. It’s simple to prepare yet rich in flavor, perfect for both family meals and special occasions.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 to 6 servings
  • Category: Main Dish
  • Method: Braising
  • Cuisine: Middle Eastern
  • Diet: Halal

Ingredients

  • 1.5 kg bone-in chicken pieces (thighs and drumsticks preferred)
  • 4 large yellow onions, thinly sliced
  • 3 tablespoons olive oil
  • 1/2 teaspoon saffron threads
  • 3 tablespoons warm water
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 preserved lemon, pulp removed and peel finely chopped (optional)
  • 2 cups water or light chicken stock
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and cook, stirring frequently, until they soften and begin to turn golden, about 12 to 15 minutes.
  2. While the onions cook, crumble the saffron threads into the warm water and let them steep for 5 minutes.
  3. Add the chicken pieces to the pot with the onions and cook for 5 minutes, turning to lightly coat the chicken with oil and onions.
  4. Sprinkle in the ginger, turmeric, black pepper, and salt, stirring gently to distribute the spices evenly.
  5. Pour in the saffron water along with the water or stock. If using preserved lemon, add it at this stage.
  6. Bring the mixture to a gentle simmer, then cover and reduce the heat to low.
  7. Cook for 40 to 45 minutes, turning the chicken once or twice, until the chicken is fully tender and the onions have melted into a thick, fragrant sauce.
  8. Taste and adjust seasoning if needed. Sprinkle with fresh parsley just before serving.

Notes

  • For a richer sauce, substitute half the water with more chicken stock.
  • If preserved lemon is unavailable, use a small strip of lemon zest.
  • This dish tastes even better the next day as flavors deepen.
  • Store leftovers in the fridge for up to 3 days or freeze for 2 months.
  • Reheat gently on the stovetop or in the microwave.

Nutrition

Find it online: https://savorymomskitchen.com/onion-and-saffron-chicken/