Egyptian Yellow Chicken with Almonds

Transport your taste buds to the heart of North Africa with this aromatic Egyptian Yellow Chicken with Almonds. Featuring tender, bone-in chicken thighs simmered in a golden saffron-infused broth, this one-pan recipe bursts with warm layers of turmeric, cinnamon, and cumin. The sauce is deepened with caramelized onions and a zing of fresh lemon juice, creating a rich, flavorful base that pairs beautifully with fluffy rice or couscous. Topped with toasted almonds for a satisfying crunch and a sprinkle of fresh parsley for color, this dish is as stunning as it is comforting. Ready in under an hour, this vibrant, spice-forward recipe is perfect for family dinners or when you want to impress guests with a taste of Egyptian cuisine.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon saffron threads
• 2 cups chicken broth
• 2 tablespoons lemon juice
• 0.25 cup roasted almonds
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Season the chicken thighs on both sides with salt and black pepper.

Step 2

Heat the olive oil in a large skillet or sauté pan over medium heat. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook another 4 minutes on the other side. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute.

Step 4

Add the turmeric, cinnamon, cumin, and saffron to the pan. Stir well, allowing the spices to bloom for 1-2 minutes.

Step 5

Pour in the chicken broth and stir to combine, scraping the bottom of the pan to deglaze. Add the lemon juice and mix well.

Step 6

Return the chicken thighs to the pan, arranging them skin-side up. Reduce the heat to low, cover the pan, and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.

Step 7

While the chicken cooks, toast the almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Remove and set aside.

Step 8

Once the chicken is done, taste the sauce and adjust seasoning with additional salt or pepper as needed.

Step 9

Serve the chicken with the sauce spooned over the top, garnished with toasted almonds and fresh parsley (if using). Pair with rice, couscous, or flatbread for a complete meal.

Nutrition Facts

Serving size	(1653.9g)

Amount per serving	% Daily Value*
Calories	2460.8

Total Fat 183.6g	0%
Saturated Fat 45.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 4226.8mg	0%
Total Carbohydrate 36.5g	0%
Dietary Fiber 9.4g	0%
Total Sugars 9.7g
Protein 178.6g	0%

Vitamin D 0IU	0%
Calcium 352.1mg	0%
Iron 17.3mg	0%
Potassium 2824.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.8%

Protein: 28.4%

Carbs: 5.8%