Saffron & Lemon Chicken

Mediterranean · 40 min · Serves 4 · Easy · Saffron: 0.1g

Mediterranean weeknight cooking at its most graceful: preserved lemon, olives, and saffron.

Ingredients

For 4 servings:

• 8 bone-in chicken thighs
• 1 preserved lemon, chopped (or 1 lemon, sliced)
• 100g green olives
• 4 garlic cloves
• 1 onion, sliced
• 250ml chicken stock
• 2 tbsp olive oil
• Zaffira Super Negin saffron, 0.1g, steeped
• Salt, pepper, parsley

Method

1. Steep the saffron — Steep the saffron in 4 tbsp warm stock for 15 minutes.
2. Sear the chicken — Season and brown the thighs skin-side down in the oil, then set aside.
3. Soften the aromatics — Cook the onion and garlic in the same pan until soft.
4. Braise — Return the chicken, add the stock, saffron, preserved lemon and olives, and simmer covered for 25 minutes.
5. Reduce — Uncover for the last 5 minutes to reduce the sauce.
6. Finish — Scatter with parsley and serve with rice or bread.

Chef's notes

Preserved lemon gives the real Mediterranean depth, but fresh lemon slices work too. Searing skin-side first keeps the chicken juicy.

Pairing

A dry white such as Assyrtiko or Verdejo.

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