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Persian Apricot Saffron Chicken

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A fragrant Persian-inspired chicken dish combining tender meat with sweet apricots and aromatic saffron. Warm spices and a rich sauce create a comforting yet elegant meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Simmer
  • Cuisine: Persian
  • Diet: Halal

Ingredients

  • 4 chicken thighs (bone-in, skin removed)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dried apricots, halved
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
  2. Stir in garlic and cook for 1 minute until fragrant.
  3. Add turmeric, cinnamon, ginger, paprika, salt, and black pepper. Stir to coat onions evenly.
  4. Add chicken thighs and lightly sear on both sides for a few minutes.
  5. Mix in tomato paste and cook briefly to deepen flavor.
  6. Pour in chicken broth, saffron with soaking liquid, honey, and lemon juice. Stir to combine.
  7. Add dried apricots and bring to a gentle simmer.
  8. Cover and cook on low heat for 35–40 minutes until chicken is tender and cooked through.
  9. Remove lid and simmer for 5–10 minutes to thicken the sauce if desired.
  10. Garnish with fresh parsley before serving.

Notes

  • Chicken breast can be used instead of thighs for a leaner option.
  • Add toasted almonds or pistachios for extra texture.
  • Stir in a small amount of butter at the end for a richer sauce.
  • Add chili flakes for a bit of heat if desired.
  • Carrots or chickpeas can be added for extra nutrition.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat gently with a splash of water or broth to loosen the sauce.

Nutrition

Find it online: https://savorymomskitchen.com/persian-apricot-saffron-chicken/