How to Make Persian Saffron Chicken

By Unicorns in the Kitchen · 75 min

Ingredients

Instructions

1. Grind the saffron threads with a pestle and mortar, then sprinkle over the ice cubes in a small bowl. Leave at room temperature until melted to get the bloomed saffron liquid.
2. Pat the chicken leg quarters dry and season both sides evenly with 1 teaspoon kosher salt.
3. Heat an oven-safe pan over medium heat. Place the chicken skin-side down and sear 7–8 minutes until golden and the fat has rendered.
4. Add 1 tablespoon of the bloomed saffron to the pan and shake gently so it soaks into the skin.
5. Flip the chicken and sear the other side 7–8 minutes until golden. Remove and set aside.
6. In the same pan over medium heat, heat 2 tablespoons olive oil. Add the sliced onion and cook until translucent and golden at the edges.
7. Add the green bell pepper and cook 1 minute more. Stir in ½ teaspoon turmeric, ¼ teaspoon black pepper and ¼ teaspoon cinnamon, and cook 5 minutes until fragrant.
8. Return the chicken to the pan, nestling it into the onion and pepper. Preheat the oven to 400°F.
9. Pour in ½ cup water and bring to a simmer over high heat. Cover and cook on medium-low for 20 minutes.
10. Uncover, transfer the pan to the oven and roast for 30 minutes.
11. Spoon the remaining bloomed saffron liquid over the chicken to spread color and aroma.
12. Roast a further 10–15 minutes until the chicken is fully tender and the skin is crisp and golden.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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