Creamy saffron chicken

Name: Creamy saffron chicken
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup chicken stock; 1/4 tsp saffron; 8 chicken thighs, boneless and skinless; 2 cloves garlic, minced; 1 medium onion, thinly sliced; 1 tbsp tomato paste; 1/4 cup heavy cream; Fresh Italian parsley

Robert Gonzal @robert

Vancouver BC

Saffron gives this dish a surprisingly deep flavour with minimal time and effort. Perfect for a weeknight dinner.

Robert Gonzal @robert

Vancouver BC

Saffron gives this dish a surprisingly deep flavour with minimal time and effort. Perfect for a weeknight dinner.

Saved

Ingredients

20 minutes

4 servings

1 cupchicken stock
1/4 tspsaffron
8chicken thighs, boneless and skinless
2 clovesgarlic, minced
1medium onion, thinly sliced
1 tbsptomato paste
1/4 cupheavy cream
Fresh Italian parsley

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Steps

20 minutes

1

Heat the chicken stock in a measuring cup in the microwave and add the saffron. Let it infuse as you finish your prep.
2

Add a splash of olive oil to a large pan on medium-high heat. Season the chicken thighs with salt and pepper and sear them for 3 minutes per side until browned. Remove the thighs to a plate.
3

In the same pan, add the garlic, onion, and tomato paste. Let fry for 2 minutes, then pour in the saffron chicken stock. Return the chicken and any juices to the pan and let simmer and reduce for 10 minutes.
4

Take the pan off the heat and stir in the cream. Garnish with a bit of freshly chopped Italian parsley.