Saffron Chili Chicken Recipes

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CHICKEN-THIGH KEBABS WITH TURMERIC, CHILE AND SAFFRON



Chicken-Thigh Kebabs With Turmeric, Chile and Saffron image

This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles. The food is not easily categorized. He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains. In his kitchen, Khechemyan moves quickly, and within 30 minutes, we had done four kebabs. The marinades are simple (he uses a lot of mild dried red chili powder, the kind you can most easily buy in Korean markets), and the grilling technique is not difficult. But it's unusual: he grills slowly (over briquettes fired with gas, by the way), not too close to the fire, he insists, until gorgeously browned. The fire is not superhot, but it's even - gas is good for that - and he keeps the grill grate a good six inches above the fire

Provided by Mark Bittman

Categories     dinner, lunch, main course

Time 3h20m

Yield 4 servings.

Number Of Ingredients 10

2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 white onion, sliced
1/2 teaspoon crushed red chile powder
1/2 teaspoon turmeric
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon black pepper
Pinch saffron
1/4 cup lemon juice
1/4 cup olive oil

Steps:

  • Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
  • Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
  • Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it's browned all over, 15 to 20 minutes.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 672 milligrams, Sugar 2 grams, TransFat 0 grams

SAFFRON CHICKEN



Saffron Chicken image

Make and share this Saffron Chicken recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon saffron
3 lbs chicken pieces
3 tablespoons butter or 3 tablespoons oil
1 large onion, julienned
2 teaspoons finely grated gingerroot
1 -3 fresh chili pepper, or to taste, red or green
2 -3 cloves garlic, crushed
1/2 teaspoon ground cardamom
1 1/2 teaspoons salt

Steps:

  • Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
  • Cool, and then crush them with the back of a spoon.
  • Dissolve them in 1 tablespoon of very hot water.
  • Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
  • Add garlic.
  • Add the dissolved saffron to the pan with the cardomon, then add the chicken.
  • Turn the chicken pieces in the mix, coating well.
  • Add the salt, cover and cook for 25 minutes until the chicken is tender.
  • Uncover the pan and continue cooking, turning often until the liquid is almost gone.

Nutrition Facts : Calories 552.7, Fat 40.9, SaturatedFat 14.9, Cholesterol 179.8, Sodium 1020.2, Carbohydrate 5.4, Fiber 0.9, Sugar 2.2, Protein 39.3

SAFFRON CHILI CHICKEN



Saffron Chili Chicken image

A quick, yummy and relatively low fat recipe. Serve it over risoni pasta if you like to soak up all the yummy juices.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

4 skinless chicken thighs (the filet with the bone)
1 tablespoon oil
1 red capsicum
2 red onions
1 tablespoon thyme
3 garlic cloves, crushed
1 teaspoon chili flakes (or to taste)
1/2 teaspoon saffron thread, soaked in two tablespoons hot water for 10 minutes
300 ml chicken stock
1 teaspoon sugar
1 punnet cherry tomatoes
1 lemon, zested
2 tablespoons chopped parsley

Steps:

  • Pre-heat oven to 175ºC.
  • Heat the oil in a fry pan and lightly brown chicken pieces. Place into a small casserole dish.
  • Cut capsicum and onion into large pieces, cook in fry pan for 2-3 minutes with thyme, chilli and garlic .
  • Add and saffron, stock and sugar, bring to the boil and pour over chicken. Sprinkle with cherry tomatoes and zest of lemon. Cover with lid or foil and bake for 45 minutes. Uncover and bake a further 15 minutes.
  • Sprinkle with the chopped parsley before serving over cooked pasta of your choice.

Nutrition Facts : Calories 153, Fat 6.2, SaturatedFat 1.2, Cholesterol 36.3, Sodium 160.6, Carbohydrate 13.5, Fiber 2.4, Sugar 6.4, Protein 11.4

PERSIAN SAFFRON-BRAISED CHICKEN THIGHS



Persian Saffron-Braised Chicken Thighs image

Juicy chicken thighs are braised in a delicious curry-saffron sauce. A simple chicken dish to impress company or to have for a weeknight dinner! Serve with rice, greens, or salad!

Provided by Sumac and Salsa

Categories     Chicken Thighs

Time 1h

Yield 4

Number Of Ingredients 10

1 teaspoon saffron threads
3 tablespoons hot water, or more as needed
1 ½ pounds boneless, skinless chicken thighs
2 teaspoons kosher salt, divided
freshly cracked black pepper to taste
1 tablespoon vegetable oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon curry powder
1 ½ cups chicken stock

Steps:

  • Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
  • Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
  • Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.

Nutrition Facts : Calories 319.7 calories, Carbohydrate 5 g, Cholesterol 96 mg, Fat 20.7 g, Fiber 1.1 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 1301.1 mg, Sugar 1.4 g

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