One-Pan Saffron Chicken & Potatoes with Pistachios & Golden Raisins
Whether it be in a latte, cozy short ribs (last week’s recipe) or sweet treats, saffron has become my comfort food flavor.
In light of that, I have one more saffron-forward main dish recipe I’m happy to share. This one is a one-pan wonder featuring saffron-seasoned chicken with sweet and gold potatoes and a few delicious ingredients on top to make it even yummier…
YOU WILL NEED
2 garlic cloves, finely grated
Juice from 1 lemon
2 teaspoons fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon sweet paprika
1/4 teaspoon ground coriander
6-8 bone-in, skin-on chicken thighs
1/4 cup (4 tablespoons) ghee avocado oil
1 sweet or yellow onion, chopped
1/4 teaspoon saffron threads
1/2 pound baby gold potatoes, quartered
1/2 pound white sweet potatoes, cut into 1” chunks
1/4 teaspoon black pepper
1/4 cup golden raisins
1 1/2 cups water
Roasted pistachios, for serving
Fresh dill or parsley, for serving
TO MAKE
In a small bowl, stir together the garlic, lemon juice, 1 teaspoon of salt, cumin, turmeric, paprika, and coriander to create a paste. Rub the chicken thighs with the paste.
Melt 2 tablespoons of ghee in a large pan (with a lid) set over medium-high heat. Sear the chicken thighs until golden brown on both sides. Set aside on a plate.
Melt the remaining 2 tablespoons of ghee in the same pan set over medium heat. Add the onions and cook until translucent. Stir in the saffron. Stir in the gold and sweet potatoes, remaining teaspoon of salt and 1/4 teaspoon of pepper, tossing with the saffron onions. Place the chicken thighs back in the pan, nestling them between the potatoes so the bottom of the thighs touches the bottom of the pan. Sprinkle the golden raisins over the top. Pour in the water and bring to a boil. Cover the pan and reduce the heat to medium-low. Let cook over until the potatoes are fork tender and chicken is cooked through (170F).
Serve with roasted pistachios and fresh dill or parsley.
