Low Sodium Ginger Persian Saffron Chicken

Total time1 hr 30 min

Prep time20 min

Cook time55 min

Low Sodium Ginger Persian Saffron Chicken

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Ingredients

4 servings

For the saffron bloom

½ tsp saffron threads
Morton & Bassett Saffron Threads Frontier Co-op Saffron Threads, 0.036 oz Frontier Co-op Hand Harvested Saffron Threads, 0.018 oz Spicely Organic Saffron, 0.45 oz Spice Islands Spanish Threads Saffron
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3 tbsp warm water

For the chicken

3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp ground turmeric
½ tsp ground ginger
2 tbsp olive oil

For the braise

1 large yellow onion, halved and thinly sliced
4 cloves garlic, thinly sliced
½ tsp ground turmeric
¼ tsp ground ceylon cinnamon
¼ cup pomegranate juice
1 tbsp apple cider vinegar
1 cup chicken bone broth
1 tbsp honey

For serving

¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp fresh mint leaves, torn (optional)
2 tbsp pomegranate arils (optional)

Instructions

1
Combine the saffron threads and warm water in a small bowl and set aside to steep for at least 15 minutes, until the water turns a deep amber-gold.
2
Pat the chicken pieces thoroughly dry with paper towels. In a small bowl, stir together 1 tsp salt, 1 tsp turmeric, and 1/2 tsp ground ginger, then rub the mixture evenly over all surfaces of the chicken.

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