Saffron Chicken with Parsley and Lemon
kaylynskitchen.com
serves 6-8 Ingredients
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Preparation
- Trim the boneless, skinless chicken thighs (or breasts) to remove fat and undesirable parts. Cut thighs in half (or cut breasts into several pieces, depending on how big they are.)
- Peel onions and slice into slivers. Chop up the parsley
- Use a heavy frying pan which has a tight-fitting lid. Heat the olive oil and butter, then brown the chicken quickly over medium-high heat. (Don’t let it cook too long at this point; the chicken does not need to be cooked through.
- Remove chicken to a plate, add onions to the pan (with a bit more olive oil and butter if needed), and brown onions over medium heat until edges of onions are turning golden, about 8-10 minutes. Remove browned onions to another plate.
- Heat the chicken stock (I did it in the microwave) until it’s very warm, then stir in the saffron.
- Put the chicken back into the pan, arrange the onions over the chicken, and pour the saffron-infused chicken stock over.
- Cover the pan and cook over a very low simmer for about 15-20 minutes without turning the chicken
- Add chopped parsley, lemon juice, and a tiny bit of additional water if needed, and simmer uncovered for about 10 minutes more.
- Serve hot with rice.