Iranian Chicken with Turmeric Saffron and Lemon Juice
Infuse your dinner table with the vibrant flavors of the Middle East by preparing this Iranian Chicken with Turmeric, Saffron, and Lemon Juice. This dish combines tender, bone-in chicken thighs with the warmth of turmeric, the exotic aroma of saffron steeped in warm water, and the bright acidity of freshly squeezed lemon juice. Slowly simmered with onions, garlic, and a hint of cinnamon, the chicken becomes irresistibly moist, bathed in a luxurious golden sauce that’s as visually stunning as it is delicious. Garnished with fresh parsley and perfect for serving alongside fluffy basmati rice, this recipe creates a rich, aromatic entrée that’s both comforting and refined. Whether you’re hosting a dinner party or looking for a flavorful weeknight meal, this easy yet elegant dish is a showstopper that highlights the soul-soothing essence of Persian home cooking.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Turmeric powder
- 1 pinch Saffron threads
- 2 tablespoons Warm water
- 4 tablespoons Lemon juice (freshly squeezed)
- 1 Onion (large, finely chopped)
- 4 Garlic cloves (minced)
- 3 tablespoons Olive oil
- 2 tablespoons Butter (unsalted)
- 1 cup Chicken stock
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 Cinnamon stick
- 2 tablespoons Parsley (chopped, for garnish)
- 4 cups Cooked basmati rice (optional, for serving)
Instructions
In a small bowl, steep the saffron threads in warm water and set aside for at least 10 minutes to release their flavor.
Pat the chicken thighs dry with a paper towel and season them with 1 teaspoon of salt, black pepper, and 1 teaspoon of turmeric. Rub the spices into the chicken for even coating.
In a large skillet or Dutch oven, heat the olive oil and butter over medium heat until melted and shimmering.
Add the chicken thighs to the pan skin-side down and sear until golden brown, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
In the same skillet, add the chopped onion and sauté over medium heat until softened and translucent, about 5-6 minutes. Stir in the remaining turmeric and minced garlic, cooking for 1 minute until fragrant.
Return the chicken thighs to the pan, arranging them in a single layer over the onions. Add the cinnamon stick and pour in the chicken stock.
Stir the saffron mixture into the pan along with the remaining salt and lemon juice. Bring the liquid to a gentle simmer.
Cover the pan with a lid and lower the heat to medium-low. Cook for 35-40 minutes, basting the chicken occasionally with the pan juices, until the chicken is tender and fully cooked through.
Discard the cinnamon stick and transfer the chicken to a serving plate. Spoon the rich, golden sauce over the chicken.
Garnish with fresh parsley and serve warm with basmati rice, if desired.
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 4427 mg | 192% | |
| Total Carbohydrate | 270.3 g | 98% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.5 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 333 mg | 26% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2482 mg | 53% | |
*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.
