Saffron Chicken Low Carb
Elevate your weeknight dinner with this luxurious and flavorful Saffron Chicken Low Carb recipe, a perfect blend of aromatic spices and creamy coconut milk. Tender, golden-brown chicken thighs are simmered to perfection in a vibrant saffron-infused sauce, enhanced with earthy cumin, coriander, turmeric, and smoky paprika. This one-pan, gluten-free dish is low-carb and packed with rich, indulgent flavors that feel anything but restrictive. Serve it over cauliflower rice or alongside sautéed low-carb vegetables for a nutritious and satisfying meal that's ready in under an hour. Ideal for keto enthusiasts or anyone seeking a wholesome dinner, this saffron chicken is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 0.25 teaspoons Saffron threads
- 2 tablespoons Hot water
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 1 teaspoons Paprika
- 0.5 teaspoons Ground turmeric
- 1 cup Coconut milk (full fat)
- 0.5 cups Chicken broth
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
In a small bowl, combine the saffron threads and hot water. Allow the saffron to steep for 5 minutes until the water turns a vivid yellow-orange color.
Heat a large skillet over medium heat and add the coconut oil.
Once the oil is hot, add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the ground cumin, ground coriander, paprika, and turmeric. Cook for 1 minute to toast the spices and release their aromas.
Add the chicken thighs to the skillet and sear for 3-4 minutes on each side, until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside.
Pour in the coconut milk, chicken broth, and the saffron water (along with the threads). Stir to combine.
Season the sauce with salt and black pepper and bring it to a gentle simmer.
Return the chicken to the skillet along with any juices that collected on the plate.
Reduce the heat to low and cover the skillet. Simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the lid and let the sauce simmer for an additional 5 minutes to thicken slightly.
Taste and adjust seasoning with additional salt or pepper as needed.
Garnish with chopped fresh cilantro, if desired, and serve warm. Pair with steamed low-carb veggies or cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3216 mg | 140% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 12.6 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2536 mg | 54% | |
*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.
