Low Iodine Persian Saffron Chicken

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

4.8

(11)

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Ingredients

4 servings

For the saffron bloom

½ tsp saffron threads
3 tbsp hot water

For the chicken

3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp salt
½ tsp black pepper
1 tsp ground turmeric
3 tbsp olive oil, divided

For the sauce

2 medium yellow onions, thinly sliced
½ tsp ground turmeric
¼ tsp ground cinnamon
1 cup low-sodium chicken broth
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp salt

For the rice

1 ½ cups basmati rice
2 ¼ cups water
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ tsp salt

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Grind the saffron threads to a fine powder using the back of a spoon or a mortar and pestle, then combine with 3 tbsp hot water in a small bowl. Let steep for at least 10 minutes until the liquid is a deep amber-gold.
2
Pat the chicken pieces completely dry with paper towels. In a small bowl, combine 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground turmeric, then rub the mixture evenly over all sides of the chicken.

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