Hey there, food enthusiasts!
I hope you’re all doing well and ready for another culinary adventure! Today, I’m excited to share a recipe that’s a delightful fusion of flavors and aromas — Saffron Chicken with Golden Raisins and Almond Rice Pilaf. Trust me, this dish is going to transport you straight to the vibrant markets of Afghanistan with every bite.
My fascination with Afghan cuisine began during a trip to a local food festival where I happened upon a stall offering a plethora of Afghan dishes. The combination of spices, the richness of the saffron, and the delicate sweetness of the golden raisins left an indelible mark on my taste buds. Since then, I’ve been on a mission to recreate some of those incredible flavors in my own kitchen.
### Why Saffron Chicken?
Saffron, often dubbed as the “golden spice,” adds such an exquisite depth of flavor and color to any dish. In this recipe, it’s paired with tender chicken thighs, marinated and baked to perfection. The addition of ground cumin, coriander, cinnamon, and turmeric further elevates the dish, making it an aromatic delight.
### The Perfect Accompaniment
To complement the saffron chicken, we’re making an Almond Rice Pilaf. This isn’t just any ordinary rice pilaf; it’s enriched with slivered almonds for a lovely crunch and golden raisins that offer a subtle sweetness. The combination of spices like allspice and cardamom gives the pilaf a warm, comforting hug of flavors.
But enough of my musings, let’s get cooking!
### Ingredients
#### Saffron Chicken
– 4 chicken thighs (bone-in, skin-on)
– 1/2 tsp saffron threads
– 1 cup hot water
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/2 tsp ground turmeric
– 1 tsp salt
– 1/4 tsp black pepper
– Juice of 1 lemon
– 1/4 cup fresh cilantro, chopped (for garnish)
#### Almond Rice Pilaf
– 1 cup basmati rice
– 2 tbsp unsalted butter
– 1/2 cup slivered almonds
– 1/4 cup golden raisins
– 2 cups chicken broth (low sodium)
– 1/2 tsp salt
– 1/4 tsp ground black pepper
– 1/4 tsp ground allspice
– 1/4 tsp ground cardamom
– 1/4 cup fresh parsley, chopped (for garnish)
### Method
#### Saffron Chicken
1. **Prep the Saffron**:
– In a small bowl, combine the saffron threads with 1 cup of hot water. Let it steep for 10 minutes.
2. **Marinate the Chicken**:
– Place the chicken thighs in a large bowl. Pour the saffron water over the chicken, ensuring all pieces are coated. Cover and let marinate in the fridge for at least 1 hour, or up to overnight for best results.
3. **Cook the Chicken**:
– Preheat the oven to 180°C (350°F).
– In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and sauté until translucent, about 5 minutes.
– Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and black pepper. Cook for another 2 minutes, stirring frequently.
– Remove the chicken thighs from the marinade and add them to the skillet, skin side down. Brown the chicken on both sides, about 5 minutes per side.
– Pour the remaining saffron marinade into the skillet and bring to a simmer.
– Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 75°C or 165°F).
– Remove from the oven and sprinkle the chicken with lemon juice and fresh cilantro before serving.
#### Almond Rice Pilaf
1. **Cook the Almonds**:
– In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the slivered almonds and sauté until they are golden brown, about 3-4 minutes. Remove almonds with a slotted spoon and set aside.
2. **Prepare the Rice**:
– In the same saucepan, add 1 cup of basmati rice and sauté in the remaining butter until it turns opaque, about 2 minutes.
– Add the chicken broth, golden raisins, salt, black pepper, allspice, and ground cardamom to the rice. Stir to combine.
3. **Cook the Rice**:
– Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
– Remove from heat and let it sit, covered, for an additional 5 minutes.
4. **Finish the Dish**:
– Fluff the rice with a fork and gently stir in the toasted almonds.
– Garnish with fresh parsley before serving.
### Final Thoughts
This Saffron Chicken with Golden Raisins and Almond Rice Pilaf is more than just a meal; it’s an experience. Each bite is a journey through layers of flavors, textures, and aromas. I hope you enjoy making and eating it as much as I do!
Don’t forget to leave a comment and let me know how your dish turned out. Happy cooking, friends!
Cheers,
Al
Ingredients
### Saffron Chicken
– 4 chicken thighs (bone-in, skin-on)
– 1/2 tsp saffron threads
– 1 cup hot water
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/2 tsp ground turmeric
– 1 tsp salt
– 1/4 tsp black pepper
– Juice of 1 lemon
– 1/4 cup fresh cilantro, chopped (for garnish)
### Almond Rice Pilaf
– 1 cup basmati rice
– 2 tbsp unsalted butter
– 1/2 cup slivered almonds
– 1/4 cup golden raisins
– 2 cups chicken broth (low sodium)
– 1/2 tsp salt
– 1/4 tsp ground black pepper
– 1/4 tsp ground allspice
– 1/4 tsp ground cardamom
– 1/4 cup fresh parsley, chopped (for garnish)
Method
### Method
#### Saffron Chicken
1. **Prep the Saffron**:
– In a small bowl, combine the saffron threads with 1 cup of hot water. Let it steep for 10 minutes.
2. **Marinate the Chicken**:
– Place the chicken thighs in a large bowl. Pour the saffron water over the chicken, ensuring all pieces are coated. Cover and let marinate in the fridge for at least 1 hour, or up to overnight for best results.
3. **Cook the Chicken**:
– Preheat the oven to 180°C (350°F).
– In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and sauté until translucent, about 5 minutes.
– Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and black pepper. Cook for another 2 minutes, stirring frequently.
– Remove the chicken thighs from the marinade and add them to the skillet, skin side down. Brown the chicken on both sides, about 5 minutes per side.
– Pour the remaining saffron marinade into the skillet and bring to a simmer.
– Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 75°C or 165°F).
– Remove from the oven and sprinkle the chicken with lemon juice and fresh cilantro before serving.
#### Almond Rice Pilaf
1. **Cook the Almonds**:
– In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the slivered almonds and sauté until they are golden brown, about 3-4 minutes. Remove almonds with a slotted spoon and set aside.
2. **Prepare the Rice**:
– In the same saucepan, add 1 cup of basmati rice and sauté in the remaining butter until it turns opaque, about 2 minutes.
– Add the chicken broth, golden raisins, salt, black pepper, allspice, and ground cardamom to the rice. Stir to combine.
3. **Cook the Rice**:
– Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
– Remove from heat and let it sit, covered, for an additional 5 minutes.
4. **Finish the Dish**:
– Fluff the rice with a fork and gently stir in the toasted almonds.
– Garnish with fresh parsley before serving.
Serve the Saffron Chicken over a bed of Almond Rice Pilaf. Enjoy!
