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A close up of creamy saffron chicken with mascarpone and lemony cilantro dressing in a skillet with a serving spoon. Next to this is a stack of 2 plates and a bowl of the lemony cilantro dressing.
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Saffron Chicken

This dish is a complete meal as it has meat, vegetables and potatoes cooked in a rich and creamy saffron sauce. However, should you want a little extra, serving this dish with a side like Pita Bread or Roasted Garlic Focaccia to mop up the extra sauce.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Entree
Cuisine: Mediterranean/Middle Eastern
Diet: Gluten Free
Servings: 6
Author: Mersedeh Prewer

Ingredients

  • 1 pinch saffron threads (or 1/4 teaspoon ground saffron)
  • 6 skin on, bone in chicken thighs
  • Kosher salt
  • Black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 pound baby potatoes, halved
  • 14 ounces rainbow carrots, trimmed halved lengthwise
  • 1 teaspoon fresh or dried thyme
  • 4 garlic cloves, minced
  • 5 baby leeks (or 2 full-sized leeks), trimmed and sliced (about 1 1/2 cups)
  • 1/2 cup white wine
  • 2 teaspoons Dijon mustard
  • 2 cups vegetable or chicken broth
  • 1/3 cup mascarpone
  • 1/2 lemon, juiced

For the Lemony Cilantro Dressing

  • 1 tightly packed cup cilantro leaves and tender stems
  • 1/2 green chili pepper (such as a jalapeno)
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon honey
  • 1/2 lemon, juiced
  • Kosher salt
  • Black pepper

Instructions

  • Bloom the saffron. In a spice grinder or mortar and pestle, grind enough saffron to yield 1/4 teaspoon (or use 1/4 teaspoon ground saffron). Add to a small bowl and mix with 2 tablespoons of water. Set aside to bloom.
  • Season and sear the chicken: Season the chicken thighs all over with salt and pepper. Place a large oven-safe casserole pan with a lid on medium-high heat and add the olive oil. Once the oil glistens, sear the chicken skin-side down, for approximately 5 minutes. The skin will release from the pan and become a little golden and crispy. Flip and sear on the other side for approximately 2 minutes, then transfer to a plate and set aside, leaving any oil in the pan.
  • Cook the vegetables with the aromatics: Add the potatoes and carrots to the pan and cook, stirring frequently, until the carrots have softened slightly, approximately 5 minutes. Stir in the thyme and garlic, cook for a further 5 minutes. Add the leeks and stir into the mixture until they soften, approximately 2 minutes.
  • Make the sauce: Add the white wine to the pan and stir into the vegetable mixture, then stir in the Dijon mustard. Add the broth and bloomed saffron water and bring the sauce to the boil, stirring occasionally. When the sauce boils, lower the heat to bring the mixture to a simmer. Stir in the mascarpone, followed by the lemon juice. Taste the sauce and adjust lemon, salt, and pepper to your liking.
  • Add the chicken thighs and braise: Nestle the chicken thighs into the simmering sauce so they’re half submerged with the skin exposed. Place a lid on the dish and simmer for 45 minutes. Meanwhile, preheat your oven to 400°F.
  • Finish the chicken in the oven. After you have simmered the vegetables and chicken thighs for 45 minutes, remove the lid and put the casserole dish on the center shelf of the hot oven. Roast for 20 minutes, or until the chicken is crispy.
  • Meanwhile, make the cilantro dressing: To a food processor, add the cilantro, green chili, olive oil, honey, lemon juice, and a pinch of salt and pepper. Pulse until you’ve made a finely chopped dressing. Taste the dressing and adjust seasoning, adding more lemon and/or honey to taste.
  • Finish and serve: When the chicken is cooked through and tender, remove the casserole pan from the oven and spoon the cilantro dressing over the chicken thighs. Serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, honey, and saffron used in this recipe.
  • Leftovers: Store leftovers in a tight-lid glass container in the fridge for about 3 days. Reheat either in a microwave or in a medium oven (325F).
  • The mascarpone adds richness. To increase the richness, use a 1/2 cup of mascarpone instead of 1/3 cup. To lighten the dish, swap in whole milk ricotta (though the texture will be grainy and not quite creamy) or try a 1/3 less fat cream cheese. 

Nutrition

Calories: 585.5kcal | Carbohydrates: 22.3g | Protein: 26.9g | Fat: 41.6g | Saturated Fat: 11.6g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 18.5g | Trans Fat: 0.1g | Cholesterol: 154.1mg | Sodium: 200.5mg | Potassium: 844mg | Fiber: 4.1g | Sugar: 4.6g | Vitamin A: 11352.5IU | Vitamin C: 19.3mg | Calcium: 63.1mg | Iron: 1.9mg

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