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Saffron Chicken

December 12, 2007

Updated on 03/07/08: I have a new Saffron Chicken recipe that I prefer.

My parents brought me a gift of saffron threads after a trip to Greece and Turkey. I don’t want to let such a precious spice go to waste, so this recipe is another attempt at making a dent in my stash. (Though truthfully, I’m finding all the saffron dishes I’ve made taste basically the same.)

Adapted from Kalyn’s Kitchen

4 boneless, skinless chicken breasts, trimmed
1 large onion
1 Tbsp. olive oil
1/2 tsp. saffron threads
1 c. veggie stock
1 lime
1/2 cup parsley

Slice onion into thin wedges and saute in olive oil until they are just soft. While the onions are cooking, cut chicken into large cubes. Add chicken to the pan, and continue cooking until the chicken is browned and onions are golden. Pour stock over chicken. Add saffron, rubbing the threads between your fingers as you sprinkle it into the pan. Cover the pan and simmer on low heat for 30-45 minutes, until the chicken is tender. Finely chop parsley, and add it plus the squeezed lime to the pan. Serve immediately.

Filed under: Poultry

Tags: cooking, Greece, Kalyn Kitchen, recipe, Saffron Chicken