Best Onion And Saffron Chicken Recipes

Onion and Saffron Chicken image

Yield makes 4 servings

Number Of Ingredients 7

4 large or 8 small chicken thighs, excess fat removed
Salt and black pepper to taste
2 tablespoons extra virgin olive oil, plus more to taste
2 large onions, sliced
1 teaspoon saffron threads
1/4 cup chopped fresh parsley leaves, plus more for garnish
Three 1/2-inch slices Preserved Lemon (page 598), optional

Steps:

Season the chicken thighs with salt and pepper. Put the oil in a skillet with a lid over medium-high heat. Add the chicken, skin side down, and cook, rotating the pieces as necessary, until nicely browned, about 10 minutes; turn and brown the other side. Stir in the onions and saffron, cover, turn the heat to low, and cook for about 15 minutes.
Add the parsley and 1 cup water (or chicken stock, if you have it), then cover and cook for another 10 minutes. If you're using preserved lemon, add it now. Turn the heat to high and cook, uncovered, until the sauce reduces by half, about 10 minutes.
Taste and adjust the seasoning, then drizzle with a little olive oil, garnish with parsley, and serve.

CHICKEN WITH ONION, PRESERVED LEMON AND SAFFRON image

Number Of Ingredients 17

1 whole chicken, cut into 12 pieces (leave skin on)
coarse salt
freshly ground black pepper
1/2 cup all-purpose flour seasoned with 1 tablespoon each salt and freshly ground black pepper
1/4 cup extra virgin olive oil
3 large Spanish onions, peeled and sliced 1/4" thick
2 whole lemons, cut into paper thin slices
1 large fennel bulb, sliced 1/4" thick
12 garlic cloves, peeled and left whole
1/2 cup green olives
1 teaspoon saffron threads
1 teaspoon hot pimentón
1 cinnamon stick
1 cup dry white wine
1 bunch cilantro, washed
1 whole preserved lemon, flesh removed and rind sliced into paper thin slices
1/4 cup pomegranate pips

Steps:

Rub the chicken pieces with coarse salt, rinse and pat dry with paper towels. Aggressively season chicken pieces with salt and freshly ground pepper all over and then dredge them in the seasoned flour. Heat the oil in a large, wide, heavy pot over medium-high heat until nearly smoking. Place half of the chicken pieces skin side down into the hot oil and cook for eight to ten minutes or until golden brown and crispy, swirling the oil and rendered fat around the pot every minute or two. Turn the chicken and cook for two minutes on the second side and remove to a warm plate. Repeat with the remaining chicken pieces. Add the onions, fresh lemon slices, fennel, garlic, olives, saffron, pimentón and cinnamon to the pot and cook until softened and golden, about eight to ten minutes. Add the wine and bring to a boil. Place chicken pieces and drippings from the plate into the onion bed, pushing them so that they're almost covered with the onion mixture, but with the skin still above the surface of the moist and delicious morass. Place the whole pot, uncovered, into the oven and cook for 30 minutes. Meanwhile tear the cilantro into 1" pieces, toss with the preserved lemon slices and pomegranates and set on the table in a nice bowl. Remove the chicken and serve immediately from the pot, pinching a bit of the cilantro salad over each portion.