Lemon Chicken with Honey and Saffron Elegant and Good
Elevate your weeknight dinner routine with this Lemon Chicken with Honey and Saffron—a dish that's as elegant as it is delicious. Featuring tender, bone-in chicken thighs seared to golden perfection and simmered in a luscious sauce bursting with the bright citrus of fresh lemon juice, the floral aroma of saffron, and the natural sweetness of honey, this recipe strikes the perfect balance of bold flavors. A touch of garlic, thyme, and a silky reduction of chicken stock ties it all together, creating a restaurant-quality meal in under an hour. Serve this delightful dish alongside fluffy couscous, fragrant basmati rice, or roasted vegetables for a show-stopping meal that’s both comforting and refined. Ideal for intimate dinners or special occasions, this recipe is guaranteed to impress and satisfy.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 2 tablespoons honey
- 1 pinch saffron threads
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 cup chicken stock
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let them steep for about 5 minutes to release their flavor and color.
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, place the chicken thighs skin-side down in the skillet and sear until golden and crispy, about 5 minutes. Flip the chicken and sear the other side for another 4 minutes. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté until fragrant, about 30 seconds, taking care not to burn it.
Deglaze the skillet with the chicken stock, scraping up any brown bits from the bottom of the pan with a wooden spoon.
Stir in the honey, lemon juice, lemon zest, and the saffron water (including the threads). Mix well until the sauce is smooth and combined.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them. Add the thyme sprigs to the skillet.
Reduce the heat to low, cover, and let the chicken simmer for 25-30 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (75°C).
Remove the lid and increase the heat to medium-high. Let the sauce reduce slightly for about 3-5 minutes to thicken.
Taste the sauce and adjust seasoning with additional salt or honey, if necessary.
Serve the chicken thighs with the sauce spooned over the top. Pair with rice, couscous, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 2983 mg | 130% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 36.8 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1223 mg | 26% | |
*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.
