PERSIAN SAFFRON BRAISED CHICKEN LEGS
You won’t believe how easy this delicious recipe is!
If you are looking for an easy chicken dish that is both delicious and outside of your standard fare, look no further. I’ve got you covered with this amazing Persian Saffron Braised Chicken Leg recipe.
You will experience mild flavours of saffron, star anise and Middle Eastern spices such as Baharat. Don’t worry, this dish is not spicy at all!
For that extra crunch, we will make crispy chicken skin with this recipe <3
Take your taste buds on a journey to 1001 nights.
In just under one hour (thereof only 10-15 minutes preparation and 35-45 minutes actual braising, giving you plenty of time to prepare a yummy side dish, too) you will have the most tender and tasty Middle Eastern chicken ready.
What to serve with this Saffron Braised Chicken?
A match made in culinary heaven:
Serve this chicken with:
Side dish: Persian Jewelled Rice
Accompaniment: Easy 5 minutes mint & coriander yogurt dip
Equipment needed
To cook this dish, you will need a large enough sauté pan with lid , a casserole skillet or, even better, a Dutch Oven.
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Nooshe jân - that's Persian for 'bon appetit' (the literal translation is 'nourish your soul', isn't that beautiful?). Did you try the recipe? If so, I'd love to read your verdict in the comments below. But now, let's go nourish our souls and grab our aprons - I'll see you in the kitchen.
xoxo Rena
Persian Saffron Braised Chicken Leg
You won’t believe how easy this delicious recipe is! If you are looking for an easy chicken dish that is both delicious and outside of your standard fare, look no further. I’ve got you covered with this amazing Persian Saffron Braised Chicken Leg recipe.
Fact Sheet
Category: Main Cuisine: Middle Eastern Dairy free Gluten free Low carb Main Dishes under 1 hour Cooking Method: Braising Diet: Gluten Free Low Lactose Low Carb Low Salt Preparation Time: 15 minutes Total Time: 60 minutes Servings: 2Ingredients
- 2 chicken legs
- 2 onions (chopped)
- 3 cloves garlic (minced)
- 1 red bell pepper (cut into small pieces)
- 3 bay leaves
- 2 TBSP tomato paste
- 1 TBSP neutral oil
- 2 tsp turmeric
- 1 tsp Baharat
- 1 star anise
- 1/2 tsp saffron threads
- salt
- 700ml water
Instructions
- Skin chicken legs - set the skin aside to make crispy chicken skin later.
- Soak saffron threads in 100ml boiling water.
- In a large casserole or Dutch Oven, heat oil over medium heat and sauté onions for 5-10 minutes.
- Then add garlic, bell pepper, bay leaves, star anise and sauté for another 5 minutes (make sure the garlic doesn’t burn).
- Add turmeric, Baharat and tomato paste and caramelise with the vegetables for a few minutes. Deglaze with the saffron water and stir.
- Salt the chicken legs and lay on top of the onions and peppers.
- Pour in the remaining water.
- Let simmer (covered) on low-medium heat for 45 minutes.
- In the meantime, lay the chicken skin flat on a non-stick pan and sprinkle with a pinch of salt and Baharat. Cover with a layer of baking paper. Weigh down with e.g. an empty pot, so it is perfectly flattened and thin, and heat pan to medium-high (do not add any oil). Let fry for a few minutes, then turn. Repeat until the skin is dry and crispy (it should have the consistency of a potato chip/crisp).
- Once done, remove star anise and bay leaves from the sauce and serve the chicken leg with sauce, crispy skin and my Persian Jewelled Rice.
- My Easy 5 minutes mint & coriander yogurt dip is the perfect accompaniment.
