Spiced Saffron Chicken and Green Beans
Infused with the rich aromas of saffron and a harmonious blend of warming spices, this Spiced Saffron Chicken and Green Beans recipe delivers a tantalizing fusion of flavor and texture. Succulent, marinated chicken thighs are seared to golden perfection, paired with tender green beans sautéed in a savory garlic and chicken stock glaze. The vibrant saffron, paired with spices like cumin, coriander, and cinnamon, creates a dish that’s both aromatic and deeply satisfying. Brightened with fresh lemon zest and juice, and garnished with parsley, this one-pan wonder is as visually stunning as it is delicious. Ready in under an hour, this dish is perfect for weeknight dinners or elegant gatherings, and it pairs beautifully with sides like fluffy couscous or jasmine rice.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 large pinch Saffron threads
- 2 tablespoons Hot water
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 piece Lemon (zested and juiced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 300 grams Green beans (trimmed)
- 0.5 cup Chicken stock
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the saffron threads in a small bowl with 2 tablespoons of hot water. Let them steep for 5 minutes to release their color and aroma.
In a mixing bowl, combine 2 tablespoons of olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, lemon zest, lemon juice, salt, and black pepper. Add the saffron water and mix well to create the marinade.
Add the chicken thighs to the bowl with the marinade, tossing them to coat evenly. Cover with plastic wrap and let marinate for 15–20 minutes (or up to 2 hours in the fridge for deeper flavor).
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken thighs and cook for 5–6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
In the same skillet, add the green beans and sauté for 2–3 minutes, until they start to soften and turn bright green.
Add the chicken stock to the skillet and bring to a simmer. Cover and cook the green beans for another 5 minutes until they are tender but still slightly crisp.
Return the chicken thighs to the skillet with the green beans. Spoon some of the juices over the chicken and cook for an additional 2 minutes to warm through.
Garnish with freshly chopped parsley and serve hot. Enjoy your Spiced Saffron Chicken and Green Beans with your favorite side, such as rice or couscous.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 12.1 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 864 mg | 18% | |
*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.
