Egyptian Yellow Chicken with Almonds
Transport your taste buds to the heart of North Africa with this aromatic Egyptian Yellow Chicken with Almonds. Featuring tender, bone-in chicken thighs simmered in a golden saffron-infused broth, this one-pan recipe bursts with warm layers of turmeric, cinnamon, and cumin. The sauce is deepened with caramelized onions and a zing of fresh lemon juice, creating a rich, flavorful base that pairs beautifully with fluffy rice or couscous. Topped with toasted almonds for a satisfying crunch and a sprinkle of fresh parsley for color, this dish is as stunning as it is comforting. Ready in under an hour, this vibrant, spice-forward recipe is perfect for family dinners or when you want to impress guests with a taste of Egyptian cuisine.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon saffron threads
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 0.25 cup roasted almonds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large skillet or sauté pan over medium heat. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook another 4 minutes on the other side. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
Add the turmeric, cinnamon, cumin, and saffron to the pan. Stir well, allowing the spices to bloom for 1-2 minutes.
Pour in the chicken broth and stir to combine, scraping the bottom of the pan to deglaze. Add the lemon juice and mix well.
Return the chicken thighs to the pan, arranging them skin-side up. Reduce the heat to low, cover the pan, and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
While the chicken cooks, toast the almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Remove and set aside.
Once the chicken is done, taste the sauce and adjust seasoning with additional salt or pepper as needed.
Serve the chicken with the sauce spooned over the top, garnished with toasted almonds and fresh parsley (if using). Pair with rice, couscous, or flatbread for a complete meal.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
