Saffron Citrus Chicken

Saffron Citrus Chicken

Recipe

Ingredients:

For the Marinade

6 cloves garlic, peeled and sliced

1 lemon, zested and juiced; remnants chopped

2 teaspoons ground cumin

2 teaspoons ground ginger

1 teaspoon sweet paprika

1 tablespoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

6 chicken thighs, bone-in with skin

For the Dish

3 cups chicken stock

¼ teaspoon saffron strands

6 tablespoons flour, divided into 2 and 4 tablespoons

2 tablespoons olive oil

1 large onion, chopped

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon sweet paprika

1 teaspoon garlic powder

A handful of fresh parsley and cilantro, tied with cooking twine

1 lemon, sliced

6 oz olives, pitted

Salt and pepper, to taste

Directions:

To Marinate the Chicken:

In a large bowl, combine garlic, lemon zest, lemon juice, lemon remnants, cumin, ginger, paprika, salt, pepper, and olive oil. Add chicken thighs and mix well. Cover and marinate for 20 minutes to 8 hours.

To Prepare the Dish:

Preheat the oven to 375°F (190°C).

Warm the chicken stock and infuse with saffron.

Remove chicken from marinade, pat dry, and coat in 4 tablespoons of flour.

Heat olive oil in a large pot over medium heat. Sear chicken on both sides until browned, then remove.

In the same pot, sauté onions until softened. Sprinkle with 2 tablespoons of flour and add turmeric, cumin, ginger, paprika, and garlic powder. Cook for 3-4 minutes.

Slowly add stock, reserved marinade, lemon remnants, and olives. Return chicken to the pot, add lemon slices and tied herbs, and season with salt and pepper. Bring to a boil, then transfer to the oven.

Bake for 30-40 minutes until chicken reaches an internal temperature of 165°F (73°C).

Discard herb bunches and lemon slices. Adjust seasoning if needed and serve.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes | Kcal: 450 | Servings: 6