Persian Saffron Braised Chicken Thighs Recipes

PERSIAN CHICKEN (ZERESHK POLO BA MORGH)

Steps:

• Sprinkle the saffron in a small dish over the ice cube and allow the ice cube to melt. Set aside.
• Heat the oil over medium high in a large pot.
• Combine the spices and sprinkle a little on the chicken. Saute the chicken and onion in the oil until browned.
• Add the garlic and continue cooking for about 30 seconds. Add the remaining spices, tomato paste, half of the saffron water (reserve half for the rice!) and chicken stock or water.
• Simmer until chicken becomes very tender and sauce thickens and reduces. I like to simmer it on low heat for about 4 hours uncovered, but you can cook it faster at a higher heat!
• Cook the rice according to the package directions.
• In a small pan, heat the butter over medium and add the barberries and sugar. Cook and stir for about 30 seconds.
• Pour the rice into a serving bowl. In a separate bowl, combine 1/2 cup of the cooked rice with the barberries and reserved saffron water. Spread the saffron rice over the top of the rest of the rice.
• Dice the vegetables and toss with the mint and lemon juice. Season to taste with salt and pepper and chill until ready to serve.

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES

Steps:

• Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
• Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
• Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
• Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
• Season with black pepper and serve with rice or pita to soak up the lemony juices.