This homely Persian chicken dish makes a great weeknight dinner. Fragrant with saffron and lemon, this recipe is a great quick braise. Serve with rice sprinkled with nuts.
This homely Persian chicken dish makes a great weeknight dinner. Fragrant with saffron and lemon, this recipe is a great quick braise. Serve with rice sprinkled with nuts.
Ingredients
- 1/2 tsp ground saffron
- 1 kg skinless chicken thighs
- 1 large onion
- 1/4 cup vegetable oil
- 60 g ghee
- 1 tsp salt (or to taste)
- 2 tbsp lemon juice
Instructions
- Dissolve the saffron in ½ cup of hot water, cover and put aside.
- Wash the chicken pieces, put in a colander and drain.
- Cut the onion into very small pieces (½ cm x ½ cm).
- Heat the oil in a frying pan, fry the onion until golden and put aside.
- Heat the ghee in a large non-stick frying pan. When hot, add the chicken pieces and cook over medium heat, turning to lightly colour all sides, for about 7 minutes.
- When chicken pieces are fried sprinkle the fried onions, salt and lemon juice over the chicken. Then add the dissolved saffron. Rinse any leftover saffron in the cup with ½ cup of water and pour into the pan.
- Put a lid on and simmer for about 15-20 minutes or until chicken is cooked through.
- This dish can be served with plain rice or any mixed rice.
Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
