Spicy Saffron Chicken

Spicy Saffron Chicken Recipe

19 Rating


About Spicy Saffron Chicken Recipe:

This aromatic dish is prepared by infusing saffron in the chicken and by adding a lot of spices to give an aromatic flavor to the chicken.

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  • 13 Ingredients
Adjust Servings :

Ingredients for Spicy Saffron Chicken Recipe

  • 1 piece whole chicken broken down into eight
  • 1 large brown onion
  • 1 bunch fresh coriander
  • 2 garlic cloves
  • 1 tablespoon ginger powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 2 stick Cinnamon
  • 1 pinch saffron threads
  • 1/4 cup 50g butter
  • 1 tablespoon All purpose flour
  • 2 cup chicken stock
  • 2 tablespoon olive oil
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Spicy Saffron Chicken Recipe


Take a mixing bowl and add the ginger, turmeric, cumin, salt, and pepper. Mix them well, then completely and evenly coat all the chicken pieces in the spice mix and set it aside for an hour or so.


To a dutch oven or tagine, sprinkle a little olive oil and brown the chicken pieces, and only cook 3 or 4 at a time. Once the chicken has browned, set them aside.


To the same pot, melt the butter, add the chopped onion, and chopped or minced garlic. Cook without color (sweat). Add the flour and cook 30 seconds. Deglaze with chicken stock, add the cinnamon sticks, and pinch of saffron. Season it with a little salt and mix them well.


Add the chicken pieces skin side up on top of the onion mixture. Cover with a lid and bake for 60 minutes at 350°f – 180°c. After half an hour, remove the lid and continue baking for the remaining half hour.


Once cooked, remove chicken pieces and place them on a warm plate. Add the freshly chopped coriander to the sauce keeping a little aside for garnish. Mix sauce well and taste again for seasoning and adjust accordingly. Serve chicken on warm plates, add sauce around it and top with chopped coriander on top.