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Saffron Chicken, Take Two

March 7, 2008

This is my new favorite saffron chicken recipe, replacing this one. The caramelized onions and saffron take center stage here, without getting lost in the broth and citrus of the previous (and otherwise similar) version I’ve made.

I had a strong feeling of “why do I bother?” when I was cooking this dish — I had no other adults eating dinner here tonight, and although I planned to serve the chicken to the boys I had no faith they’d try it. It’s just been that kind of day all around.

They balked initially, choosing to eat just their pasta serving. But the rule in our house is you have to try something else on your plate if you want more pasta, and both boys chose the chicken over trying the spinach (that surprised me). G. wound up eating a nice-sized portion of chicken, which I had mostly wiped clean of onions before serving. A. “tried” a pinhead-sized piece, but did so with grace so I didn’t push the issue.

This was good enough to make again when my mom or mother-in-law and GG are visiting. And lucky for me I have leftovers.

Saffron Chicken, Take Two
Adapted from Saffron Chicken

1/2 tsp. saffron (I use a heaping tsp.)
1 Tbsp. hot water
2 Tbsp. canola oil
1 medium onion, sliced thin
2 tsp. finely grated ginger (I use bottled)
1/4 tsp. red pepper flakes
3 cloves garlic, crushed
1.5 lbs. boneless, skinless chicken breasts, cut into 1-inch strips
1/2 tsp. salt

Rub saffron threads between your fingers as you sprinkle them into the hot water. Swirl and set aside so they can steep.

In a large skillet with a lid, heat oil with onion, ginger, pepper flakes, and garlic over a medium-low heat. Saute until onions are caramelized. Add saffron and water, stir. Then add chicken and salt, stirring again to combine. Cover and simmer for 20 minutes.

Remove lid and cook for an additional 10 minutes, until liquid is nearly all evaporated. Sprinkle with additional pepper flakes and serve.

Filed under: Poultry