Saffron and cinnamon braised chicken with lemon yogurt
With the temperature plunging outside, I figured it was a good night to make something warming and just slightly exotic for dinner. At least now we can imagine we're someplace sunny.
Saffron and cinnamon braised chicken with lemon yogurt
With the temperature plunging outside, I figured it was a good night to make something warming and just slightly exotic for dinner. At least now we can imagine we're someplace sunny.
Cooking Instructions
- 1
Heat the chicken stock in a cup in the microwave, then drop in the saffron and allow it to infuse while you continue cooking.
- 2
Add a splash of veg oil to a medium pan on medium-high heat. Season the chicken with salt and pepper, then sear in the pan for 3 minutes per side until browned.
- 3
Remove the chicken to a plate. If there's a lot of grease in the pan, drain all but a few tbsp. Add the onion and fry until soft and translucent (about 3 to 4 minutes).
- 4
Lay the cinnamon stick in with the onions. Arrange the chicken thighs on top. Pour in the saffron-infused stock, and add a pinch of salt and a couple of grinds of freshly cracked black pepper. Turn the heat down to low and cover the pan. Let simmer for 15 minutes.
- 5
Remove the lid and continue simmering about 5 minutes to reduce the sauce. Check the seasoning and add more salt and pepper as needed. Remove the cinnamon stick. Add the cilantro.
- 6
In a bowl, mix the yogurt with the lemon rind and a pinch of salt. Stir in the milk to thin it out slightly.
- 7
Serve the chicken with a dollop of lemon yogurt. This all goes great atop a mound of couscous.
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