Save to Pinterest A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron&perfect for cozy dinners and effortless entertaining.
This dish has become a favorite in my household for its rich flavors and simplicity in preparation.
Ingredients
- Chicken: 4 boneless, skinless chicken thighs, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 tablespoon olive oil
- Aromatics: 1 large yellow onion finely chopped, 3 garlic cloves minced, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground turmeric
- Rice & Saffron: 1½ cups basmati rice rinsed and drained, 2¼ cups chicken broth (gluten-free if needed), ¼ teaspoon saffron threads, 2 tablespoons hot water
- Garnishes (optional): ¼ cup slivered almonds toasted, ¼ cup golden raisins, 2 tablespoons fresh parsley or cilantro chopped, Lemon wedges for serving
Instructions
- Step 1:
- In a small bowl, steep saffron threads in 2 tablespoons hot water set aside.
- Step 2:
- Season chicken thighs with salt and pepper.
- Step 3:
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs and sear for 2 3 minutes per side until lightly browned. Remove chicken and set aside.
- Step 4:
- In the same pot, add onion and cook for 4 5 minutes until softened. Stir in garlic, cumin, coriander, and turmeric cook for 1 minute until fragrant.
- Step 5:
- Add rinsed rice and stir to coat grains with spices and oil.
- Step 6:
- Pour in chicken broth and saffron water (including threads). Return chicken thighs to the pot nestling them into the rice.
- Step 7:
- Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Step 8:
- Remove from heat and let rest, covered, for 5 minutes.
- Step 9:
- Fluff rice with a fork. Garnish with toasted almonds, golden raisins, herbs, and lemon wedges if desired. Serve warm.
Save to Pinterest This recipe has brought my family together around the dinner table, sharing stories and laughter over hearty bowls of saffron chicken pilaf.
Required Tools
Large Dutch oven or heavy-bottomed pot with lid, Small bowl, Measuring cups and spoons, Chefs knife and cutting board
Allergen Information
Contains tree nuts (almonds) if using garnish. Gluten-free if using certified gluten-free chicken broth. Always double-check ingredient labels for hidden gluten or allergens.
Nutritional Information
Calories: 460, Total Fat: 14 g, Carbohydrates: 56 g, Protein: 27 g per serving.
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This saffron chicken and rice pilaf combines simplicity and flavor perfectly to make every meal special.
Recipe Q&A
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may require a shorter cooking time to avoid drying out. Adjust accordingly.
- → What gives the dish its golden color?
The combination of saffron threads and turmeric provides the characteristic warm golden hue.
- → Is it suitable for gluten-free diets?
Yes, as long as gluten-free chicken broth is used, the dish remains gluten-free.
- → Can I prepare this in advance?
It can be cooked ahead and gently reheated, though fresh garnishes are best added just before serving.
- → What are some recommended garnishes?
Toasted slivered almonds, golden raisins, chopped parsley or cilantro, and lemon wedges complement the flavors well.