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Delicious Saffron Lemon Chicken with Persian Saffron Rice recipe photo

Saffron Lemon Chicken with Persian Saffron Rice

This Saffron Lemon Chicken is a vibrant taste of Persia! Juicy chicken marinated in saffron and lemon served with fragrant saffron rice.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Persian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 tablespoons butter
  • 1 clove garlic grated
  • 1 pinch saffron large
  • 2 tablespoons honey
  • 1 whole lemon juiced
  • 6 pieces chicken thighs and drumsticks skin on
  • 1 tablespoon olive oil
For the Saffron Rice:
  • 1 cup long-grain Basmati rice
  • 2 cups onion chopped
  • ½ cup dried cranberries chopped
  • ½ cup almonds chopped
  • ½ cup dates chopped
  • 2 tablespoons olive oil for sautéing
  • 1 tablespoon butter for richness
  • 1 teaspoon saffron strands
  • 2 tablespoons olive oil for added richness
  • 6 tablespoons butter for a decadent finish
  • to taste salt and pepper for seasoning

Equipment

  • Large skillet
  • Medium pot
  • Mixing Bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Preparation Steps:
  1. In a mixing bowl, combine the grated garlic, saffron, honey, and lemon juice. Add a generous pinch of salt and pepper. Whisk in 1 tablespoon of olive oil and 2 tablespoons of melted butter until well combined.
  2. Add the chicken thighs and drumsticks to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
  4. In a medium pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onions and sauté until translucent. Stir in the rice and cook for another 2 minutes.
  5. In a small bowl, soak the saffron strands in 2 tablespoons of warm water for about 10 minutes. Add this saffron water to the rice along with 2 cups of water or chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook for 15-20 minutes.
  6. Once the rice is cooked, stir in the chopped dried cranberries, almonds, and dates. Let it sit covered for an additional 5 minutes.
  7. Return the chicken to the skillet, cover, and cook for an additional 10 minutes on low heat.
  8. Fluff the saffron rice with a fork and serve it on a platter. Arrange the saffron lemon chicken on top, garnishing with fresh herbs if desired.

Notes

  • For a richer flavor, marinate the chicken overnight.
  • Substitute saffron with turmeric for a different flavor, though it won’t replicate saffron’s unique taste.
  • Leftovers can be stored in an airtight container for up to 3 days.