| Prep: 25 mins | Cook: 50 mins – 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 675 | 25g | 6g | 80g |
| sugars | fibre | protein | salt |
| 15g | 4g | 42g | 1.25g |
As a West Coast food enthusiast, I’m invariably drawn towards recipes that bring together unique flavors, inviting aroma, and incredible health benefits. So, when I stumbled upon the fragrant, citrusy profile of Persian Saffron Chicken, I was head over heels. It just resonated with the Californian in me who’s always game for fresh, fruity delights; something about the elegant merging of oranges and cranberries, complemented by the tantalizing aroma of the ancient spice – saffron, felt like home.
A Journey of Flavorful Fusion
Being brought up in a culture-rich background, I’ve always held the magic of mingling flavors in high regard. And if there’s one thing the Persian Saffron Chicken echoes, it is the artistic blend of tradition and innovation. Think of it as the grandeur of Persia meeting the sunny playfulness of California. It is a testament to the seamless integration of diverse culinary cultures, something that reflects so vividly in my own Indian-American fusion cooking style.
Savoring Health With Every Bite
Besides being a delightful entrée, Persian Saffron Chicken is a trove of health benefits. Saffron, apart from adding an aromatic allure, is known for its antioxidant properties and potential benefits for mood improvement. The use of oranges and cranberries, packed with Vitamin C and other essential nutrients, give a good health boost. Also, the decadent base of chicken, complete with high-value proteins, is not just satiating but also beneficial healthwise.
The toasted almonds used in the dish not only lend a contrasting crunch but are also a great source of vitamin E and healthy fats. Furthermore, the rich taste of butter and olive oil adds good fats, enhancing the overall nutrition quotient of the dish.[1] All these ingredients work together to elevate your dining experience, from a regular meal to a wholesome affair.
Great Partner Dishes and Similarities
The sweet and tangy notes of Persian Saffron Chicken share similarities with Orange Chicken or Chicken a l’Orange. The profiles are distinct, yet harmonious in their citrusy charisma. As a great accompaniment, I’d recommend a cucumber salad or garlic-lemon green beans to offset the robustness of the chicken dish. And if you’re in the mood for more Persian fare, a chelow (Persian rice) or a mast-o-khiar (cucumber yogurt) would pair well with it.
So, there you have it. Persian Saffron Chicken – a spectacular union of freshness, tradition, and health, worthy of gracing your dining table and pleasing your pallet! It certainly holds a special place in my recipes collection, and I hope it will make its way into yours too.
What You’ll Need
- 6 cups water
- 1 tablespoon salt
- 3 cups long-grain basmati rice
- 2 oranges
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup dried cranberries
- 1 chicken (about 3-4 pounds), cut into pieces
- 1 1/2 cups chopped onions
- 2 cloves garlic, minced
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground saffron
- 1 cup chicken broth
- 1/4 cup fresh lime juice
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1/2 cup toasted sliced almonds
Method
Step One
Start by preparing the rice. In a large pot, add the 6 cups of water and 1 tablespoon salt. Bring to a boil. Add in the 3 cups of basmati rice and let it cook until tender. Once done, drain and set aside.
Step Two
Grate the zest from the 2 oranges. After that, squeeze out the juices and put the juice aside. In a pan, combine the orange zest, 1/2 cup sugar, and 1/4 cup water. Place over medium heat and keep stirring until the sugar is fully dissolved. Immediately add in the 1/2 cup of dried cranberries. Cook for another 2 minutes, then remove from heat and set aside.
Step Three
Next, cook the chicken. In a large dutch oven or pot, heat up 2 tablespoons of olive oil. Add the chicken pieces and brown them on all sides. Remove the chicken and set aside.
Step Four
In the same pot, add in the 1 1/2 cups chopped onion. Cook until translucent. Add in the 2 cloves of minced garlic, 1/4 teaspoon turmeric, 1/4 teaspoon black pepper, and 1/8 teaspoon saffron. Stir for a minute to bring out the aromas.
Step Five
Return the chicken to the pot. Add in the reserved orange juice, 1 cup chicken broth, and 1/4 cup fresh lime juice. Cover and let it simmer on low heat for about an hour.
Step Six
Once the chicken is done, add in the rice, cranberry mixture, and 3 tablespoons butter. Gently mix everything to combine. Cover and let it warm over low heat for another 10-15 minutes.
Step Seven
Finally, serve the Persian Saffron Chicken garnished with the chopped fresh parsley and toasted sliced almonds. Enjoy!
