Restaurant-Style Persian Saffron Chicken at Home

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. Grind the saffron threads to a powder in a pestle and mortar. Sprinkle it over 3 ice cubes in a small bowl and leave at room temperature until the ice melts into a red-orange liquid. This is the bloomed saffron.
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 for 7 to 8 minutes until golden and the fat has rendered.
4. Add 1 tablespoon of the bloomed saffron to the pan and shake it gently so it soaks into the skin.
5. Flip the chicken and sear the other side for 7 to 8 minutes until golden. Remove and set aside.
6. Heat the olive oil in the same pan over medium heat. Add the sliced onion and cook until translucent and golden at the edges.
7. Add the green pepper and cook for 1 minute. Stir in the turmeric, black pepper and cinnamon and cook for 5 minutes until fragrant.
8. Return the chicken to the pan, nestling it among the onion and pepper. Pour in ½ cup water and bring to a simmer over high heat, then cover and cook on medium-low for 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
9. Uncover, move the pan to the oven and roast for 30 minutes.
10. Spoon the remaining bloomed saffron water over the chicken to spread colour and aroma.
11. Roast for 10 to 15 minutes more, until the chicken is very 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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