Iranian Chicken with Turmeric Saffron and Lemon Juice
Infuse your dinner table with the vibrant flavors of the Middle East by preparing this Iranian Chicken with Turmeric, Saffron, and Lemon Juice. This dish combines tender, bone-in chicken thighs with the warmth of turmeric, the exotic aroma of saffron steeped in warm water, and the bright acidity of freshly squeezed lemon juice. Slowly simmered with onions, garlic, and a hint of cinnamon, the chicken becomes irresistibly moist, bathed in a luxurious golden sauce that’s as visually stunning as it is delicious. Garnished with fresh parsley and perfect for serving alongside fluffy basmati rice, this recipe creates a rich, aromatic entrée that’s both comforting and refined. Whether you’re hosting a dinner party or looking for a flavorful weeknight meal, this easy yet elegant dish is a showstopper that highlights the soul-soothing essence of Persian home cooking.
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Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Turmeric powder
- 1 pinch Saffron threads
- 2 tablespoons Warm water
- 4 tablespoons Lemon juice (freshly squeezed)
- 1 Onion (large, finely chopped)
- 4 Garlic cloves (minced)
- 3 tablespoons Olive oil
- 2 tablespoons Butter (unsalted)
- 1 cup Chicken stock
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 Cinnamon stick
- 2 tablespoons Parsley (chopped, for garnish)
- 4 cups Cooked basmati rice (optional, for serving)
Directions
Step 1
In a small bowl, steep the saffron threads in warm water and set aside for at least 10 minutes to release their flavor.
Step 2
Pat the chicken thighs dry with a paper towel and season them with 1 teaspoon of salt, black pepper, and 1 teaspoon of turmeric. Rub the spices into the chicken for even coating.
Step 3
In a large skillet or Dutch oven, heat the olive oil and butter over medium heat until melted and shimmering.
Step 4
Add the chicken thighs to the pan skin-side down and sear until golden brown, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
Step 5
In the same skillet, add the chopped onion and sauté over medium heat until softened and translucent, about 5-6 minutes. Stir in the remaining turmeric and minced garlic, cooking for 1 minute until fragrant.
Step 6
Return the chicken thighs to the pan, arranging them in a single layer over the onions. Add the cinnamon stick and pour in the chicken stock.
Step 7
Stir the saffron mixture into the pan along with the remaining salt and lemon juice. Bring the liquid to a gentle simmer.
Step 8
Cover the pan with a lid and lower the heat to medium-low. Cook for 35-40 minutes, basting the chicken occasionally with the pan juices, until the chicken is tender and fully cooked through.
Step 9
Discard the cinnamon stick and transfer the chicken to a serving plate. Spoon the rich, golden sauce over the chicken.
Step 10
Garnish with fresh parsley and serve warm with basmati rice, if desired.
Nutrition Facts
| Serving size | (2397.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3763.9 |
| Total Fat 210.8g | 0% |
| Saturated Fat 61.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 812.3mg | 0% |
| Sodium 4427.0mg | 0% |
| Total Carbohydrate 270.3g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 9.5g | |
| Protein 201.7g | 0% |
| Vitamin D 14IU | 0% |
| Calcium 333.0mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 2482.3mg | 0% |
Source of Calories