Description
A fragrant and comforting Middle Eastern-inspired chicken dish, gently simmered with saffron, onions, lemon juice, and fresh parsley, resulting in a golden, flavorful sauce perfect for a cozy dinner or an elegant gathering.
Ingredients
- 8 boneless, skinless chicken thighs, trimmed and cut in half
- 2 medium yellow onions, peeled and sliced into thin slivers
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon saffron threads (a generous pinch)
- 1 1/2 cups chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup finely chopped fresh parsley
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil and butter in a large pan over medium-high heat. Brown chicken pieces for 2–3 minutes per side. Remove and set aside.
- Add sliced onions to the same pan. Cook over medium heat until softened and lightly golden, about 8–10 minutes. Remove and set aside.
- Heat the chicken broth until very hot. Stir in saffron threads and let steep for 1 minute.
- Return chicken to the pan and layer the onions on top. Pour saffron broth over the chicken. Cover and simmer on low heat for 15–20 minutes.
- Uncover, add lemon juice, parsley, salt, and black pepper. Simmer uncovered for 10 minutes to reduce sauce and tenderize chicken.
- Serve hot with sauce and onions spooned over the chicken.
Notes
- For dairy-free version, use olive oil instead of butter.
- Turmeric can be used as a substitute for saffron for color.
- Chicken breasts can replace thighs; adjust cooking time accordingly.
- Flavors deepen if made ahead and reheated gently.
- Pairs well with rice or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg
