Persian Saffron & Golden Plum Chicken Braise
Celebrate Week 37 with an exquisite Persian classic that masterfully balances sweet, sour, and savory notes. Golden saffron-infused chicken is simmered with tart dried plums and aromatic spices to create a deeply flavorful and unique dinner experience.
Ingredients
- Chicken thighs, skin-on800 g
- Yellow onion, finely chopped2 stk
- Dried plums (Prunes) or apricots150 g
- Saffron threads, crushed0.5 tsp
- Ground turmeric1 tsp
- Cinnamon stick1 stk
- Pomegranate molasses2 tbsp
- Chicken stock300 ml
- Toasted slivered almonds30 g
- Fresh parsley or cilantro1 handful
Instructions
Grind the saffron threads with a pinch of sugar and dissolve them in 2 tablespoons of hot water. Set aside to develop its vibrant color and aroma.
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear until the skin is golden and crispy. Remove chicken and set aside.
In the same pan, sauté the onions until translucent. Add turmeric and the cinnamon stick, stirring for 1 minute until the spices are fragrant.
Return the chicken to the pan. Add the dried plums, chicken stock, pomegranate molasses, and half of the saffron water. Cover and simmer on low heat for 20-25 minutes.
Remove the lid and drizzle the remaining saffron water over the chicken. Garnish with toasted almonds and fresh herbs. Serve ideally with fluffy basmati rice.
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