Eosinophilic Esophagitis Friendly Ginger Persian Saffron Chicken
Total time1 hr 30 min
Prep time20 min
Cook time55 min
4.8(15)
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Learn more →Ingredients
4 servings
For the saffron bloom
- ½ tsp saffron threads
- 3 tbsp warm water
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp fine sea salt
- 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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