Potatoes Braised In Saffron Stock Recipes

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POTATOES BRAISED IN SAFFRON STOCK



Potatoes Braised in Saffron Stock image

Pommes de Terre au Saffron The potatoes should be peeled and "turned" which is easiest done from top to bottom, so you get an attractive egg shape. I have a turning knife to do this, but you can do it with any old veggie knife ;-)

Provided by JustJanS

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 teaspoon saffron thread
1/8 teaspoon powdered saffron
1 liter chicken stock
18 small potatoes (peeled and turned-see description above)
pepper

Steps:

  • Preheat oven to 160°C or 325°F.
  • Bring the chicken stock to the boil in a flame proof casserole, add the saffrons and infuse to a strong orange colour.
  • Place in the oven and simmer the potatoes for about 45 minutes or until tender.
  • Season with pepper and serve.

Nutrition Facts : Calories 454, Fat 2.5, SaturatedFat 0.7, Cholesterol 5.1, Sodium 272.6, Carbohydrate 95.2, Fiber 11.2, Sugar 6.7, Protein 14.6

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON



Braised Chicken with Potatoes, Olives, and Lemon image

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 40m

Number Of Ingredients 10

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  • Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
  • Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

SAFFRON GARLIC NEW POTATOES



Saffron Garlic New Potatoes image

Provided by The Hearty Boys

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

4 tablespoons butter
2 tablespoons thinly sliced garlic cloves
1 shallot, peeled and thinly sliced
1/4 teaspoon ground saffron
2 pounds very small new potatoes, scrubbed
1 cup low sodium chicken stock
1 1/2 cups water
2 teaspoons salt
1/4 teaspoon smoked paprika
1 tablespoon chopped parsley leaves, for garnish
1 baguette, sliced

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden. Add the saffron powder, stir and cook an additional minute. Add the potatoes and toss to coat. Add the chicken stock, water, salt and paprika and bring to a boil. Reduce the heat to low, stir and simmer for 10 to 15 minutes, until the potatoes are fork tender. Stir in parsley. Transfer the potatoes and broth to a heat safe serving bowl or chafer and serve with sliced baguettes.

BRAISED LEMON-SAFFRON CHICKEN AND POTATOES



Braised Lemon-Saffron Chicken and Potatoes image

In this comforting braise, bone-in chicken and potatoes slowly cook in a lively lemon-saffron bath until the meat is fall-off-the-bone tender and the potatoes are soft and full of flavor. Most of the work in this one-pot dinner happens in the oven, so you can rest or multitask as it cooks. Serve it with rice and spoon the pan juices over top, or with toasted pita to soak up the rich, lemony broth. The whole peppercorns taste delicious and soften in both texture and flavor during the cooking process, but if they are too strong for you, leave them out or crack them before cooking. Leftovers are even better the next day, on top of a salad or tucked into a sandwich.

Provided by Yasmin Fahr

Categories     dinner, poultry, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 9

1 heaping teaspoon saffron threads
2 tablespoons hot (not boiling) water
3 pounds bone-in, skin-on chicken parts, preferably thighs and drumsticks
1/2 pound yellow or red baby potatoes
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and black pepper
3/4 cup fresh lemon juice (from 4 to 6 lemons)
1/2 teaspoon whole black peppercorns (optional)
Cooked rice or toasted pita, for serving

Steps:

  • Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
  • Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
  • Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
  • Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
  • Season with black pepper and serve with rice or pita to soak up the lemony juices.

SAFFRON POTATOES



Saffron Potatoes image

Categories     Potato     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Winter     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

Pinch of saffron threads (about 15)
1 1/4 cups water
2 lb medium boiling potatoes (about 7)
1/2 stick (1/4 cup) unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Crumble saffron threads into water.
  • Peel potatoes and cut crosswise into 3/4-inch-thick slices. Rinse potatoes well and pat dry between paper towels.
  • Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown potatoes in 1 layer, turning over carefully, about 4 minutes per side. Add saffron-infused water, salt, and pepper and briskly simmer, uncovered, over moderate heat 5 minutes. Reduce heat to moderately low and simmer until potatoes are tender and water is evaporated, about 15 to 20 minutes more.

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