Saffron chicken
Our saffron chicken recipe takes a classic creamy saffron sauce and gives it a bright, citrusy note. Tender chicken is seared until golden, then simmered with saffron, orange zest, and thyme for a deep and fresh flavour. Serve with bulgur or rice, and enjoy a gourmet meal straight from your own kitchen.
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Ingredients
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Saffron (about 1 g)
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2 bags |
|---|---|
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Dry white wine
|
75 ml |
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Chicken breast fillets
|
600 g |
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Salt
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1 tsp |
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Butter and rapeseed oil
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2 tbsp |
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Leek
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1 |
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Double cream
|
250 ml |
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Baby spinach
|
65 g |
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Orange, finely grated zest and juice
|
1 |
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Fresh thyme, finely chopped
|
2 tbsp |
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Bulgur or rice
|
300 ml |
Selecting saffron
Choose saffron threads that are deep red with orange tips, as these indicate freshness and intense flavour. High-quality saffron will give the sauce its signature aroma and rich golden hue. Avoid ground saffron, as it quickly loses flavour and may not provide the same taste. Store the spice in an airtight container in a cool, dark place to preserve its colour and taste.
Keep the chicken tender and juicy
Cut the chicken into even pieces to ensure that it cooks evenly and at the same rate. Remove it from the pan just before it is fully done, letting it finish gently in the saffron sauce. This keeps the chicken tender while allowing it to soak up all the rich flavours and prevents it from drying out.
FAQ: Questions about saffron chicken
Wondering how to store saffron chicken or if it can be made ahead? Here, we answer the most frequently asked questions to make your cooking experience easier.
What is saffron chicken?
Saffron chicken is a beloved dish across the Middle East and North Africa, where chicken is infused with saffron to create a rich, aromatic meal. While recipes vary, Persian Joojeh Kabab features saffron-marinated grilled chicken. In Morocco, saffron chicken is often slow-cooked with preserved lemon and warm spices such as cinnamon and cumin. In both Turkish and Arab cuisines, saffron chicken is commonly simmered in a fragrant broth and served with rice or bulgur, making it a staple in many regional kitchens.
Can I make saffron chicken in advance?
Yes, saffron chicken is a great make-ahead option, as the flavours develop even more over time. Once cooked, let it cool before storing it in an airtight container in the fridge for up to 4 days. When reheating, gently warm it on the stove over low heat, adding a splash of water or cream if needed to keep the sauce smooth.
How to store leftover saffron chicken?
Leftover saffron chicken stays fresh in the fridge for up to 4 days when stored in an airtight container. Freezing is not recommended, as the sauce may separate and become grainy. However, if you still want to freeze it, let it cool completely before transferring it to a freezer-safe container, and store it for up to 2 months. When ready to eat, thaw it in the fridge overnight and reheat gently on the stove while stirring well. Adding a little cream or water while reheating can help restore the sauce’s consistency.
Nutritional values
Nutritional value, per
1890 Kcal
| Fibre | 8.4 gram fibers |
| Protein | 150.4 gram |
| Carbohydrates | 34.9 gram |
| Fat | 122.8 gram |
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Tasty saffron chicken
Let saffron take the lead in this aromatic recipe. The chicken is seared until golden, locking in its natural juiciness before it simmers in a creamy saffron sauce. When this extraordinary spice meets the juicy, tender pieces of chicken, the combination is heavenly. The chicken soaks up the aromatic qualities of the spice, becoming incredibly succulent and flavourful.
Saffron is famously known as one of the world’s most expensive spices. The vivid colour and rich taste are thanks to the painstaking process of harvesting saffron – each delicate stigma is picked by hand from the crocus flower. In our recipe, the warm and sweet notes blend with the other ingredients, becoming even more intense as they simmer together.
Creamy sauce infused with orange and fresh thyme
The creamy sauce is where all the flavour develops. Made with fresh orange juice and zest, it offers a fresh, citrusy contrast to the creamy base, while fresh thyme adds a subtle, herbal undertone. The golden colour and earthy notes of saffron are infused throughout, enriching the overall flavour and making each mouthful rich, creamy, and full of flavour.
Mildly sweet flavour from spinach and leek
As the leeks cook, they soften into a soft, buttery texture, releasing their gentle sweetness into the sauce. Baby spinach is stirred in at the end, offering a fresh contrast without overpowering the saffron. These ingredients may seem subtle, but they help tie everything together.
Enjoy with freshly cooked rice or bulgur
Some meals are best enjoyed with good company, and saffron chicken is one of them. Rice and bulgur are both great, authentic options to scoop up that creamy sauce.
Basmati rice is the more traditional option in Middle Eastern cooking, with its light, fluffy grains absorbing the sauce while providing a subtle, slightly nutty aroma with a hint of sweetness.
Bulgur, on the other hand, brings a deeper, earthier taste and a firmer texture. Unlike rice, it does not soak up the sauce as much but still carries the aroma and spices while adding more bite. Either way, expect empty plates, as this is a meal people will want to come back for again and again.
If you enjoyed this recipe, you might also like some of our other chicken recipes. Try our creamy mushroom chicken for a comforting meal, stir-fry chicken with vegetables for a quick option, or pesto chicken for a fresh and herby twist. Each one is easy to make and packed with flavour, making them great choices for busy weekdays or relaxed family dinners.
Give it a personal touch
Love experimenting in the kitchen? Here are some great ways to tweak this saffron chicken while staying true to its authentic flavours. You can swap white wine with apple juice and a tablespoon of white wine vinegar or apple cider vinegar. This keeps the acidity in check and gives the sauce a well-rounded taste.
Try adding cardamom pods, which bring a warm, slightly citrusy spice commonly used in Middle Eastern cooking. Cinnamon sticks can also be used to offer a mild sweetness that deepens the sauce without overpowering the saffron. For a richer texture, stir in crushed almonds or cashews, which provide a delicate nuttiness and a silkier consistency.
For a fresh contrast, sprinkle a handful of pomegranate seeds on top before serving. Their tart-sweet taste, juicy pop, and slight crunch offer a pleasant contrast that works well with the saffron and orange. If you want more of a herbal touch, fresh coriander adds a light citrusy taste, while dried bay leaves contribute a subtle mix of warm spice and mild bitterness when simmered in the sauce.
