This delicious saffron chicken is so tender, it almost falls off the bone. Serve it simply with rice or try my Shirin Polo(Persian sweet rice) recipe to go with it.
Ingredients (Serving 4 people):
4 chicken legs without skin (1kg)
Vegetable oil (4 tbsp)
Ground saffron (1/4 to 1/2 tsp)
1 medium onion
Turmeric (2 tsp)
Black pepper, salt to taste
1. Skin off the chicken legs if they aren’t already. Heat a large frying pan and add 4 tbsp of vegetable oil. When the oil is sizzling hot put in the legs and fry them on both sides until they are golden brown. This is just to brown them on the outside and seal the juiciness inside. They will have plenty of time to cook through later.
This is a bit of a messy business so be careful not to burn yourself.
2. Boil the water in a kettle and pour half of it in a cup. Add the ground saffron, turmeric, black pepper, and salt to the water and stir until everything is combined.
3. Transfer the chicken legs in a pan with a lid. Add the spice – water mixture, plus the remaining water to the pan. Skin off the onion, cut it in half and add it to the pan.
4. Put on the lid and put the pan on low heat. After 30 minutes turn the chicken legs around to make sure they cook evenly. Put the lid back on and let them simmer for another 30 minutes.
5. Carefully apply pressure to one of the chicken legs with a cooking spoon. If they feel really soft they’re ready. Taste the sauce and add more black pepper and salt if you like.
This dish goes well with Persian Kateh style rice. If you like a hint of sweetness, or have guests to impress serve it with Shirin Polo (sweet Persian rice). Either way I’m sure you will love it! Please let me know what you think in the comments or post any questions.