Save to Pinterest A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron–perfect for cozy dinners and effortless entertaining.
This recipe has become my go to for easy weeknight dinners because it combines simplicity and delicious flavors in one pot
Ingredients
- Chicken: 4 boneless skinless chicken thighs 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon olive oil
- Aromatics: 1 large yellow onion finely chopped 3 garlic cloves minced 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon ground turmeric
- Rice & Saffron: 1½ cups basmati rice rinsed and drained 2¼ cups chicken broth (gluten free if needed) ¼ teaspoon saffron threads 2 tablespoons hot water
- Garnishes (optional): ¼ cup slivered almonds toasted ¼ cup golden raisins 2 tablespoons fresh parsley or cilantro chopped Lemon wedges for serving
Instructions
- Step 1:
- In a small bowl steep saffron threads in 2 tablespoons hot water set aside.
- Step 2:
- Season chicken thighs with salt and pepper.
- Step 3:
- Heat olive oil in a large heavybottomed pot or Dutch oven over mediumhigh heat. Add chicken thighs and sear for 23 minutes per side until lightly browned. Remove chicken and set aside.
- Step 4:
- In the same pot add onion and cook for 45 minutes until softened. Stir in garlic cumin coriander and turmeric cook for 1 minute until fragrant.
- Step 5:
- Add rinsed rice and stir to coat grains with spices and oil.
- Step 6:
- Pour in chicken broth and saffron water (including threads). Return chicken thighs to the pot nestling them into the rice.
- Step 7:
- Bring to a gentle boil then reduce heat to low. Cover tightly and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Step 8:
- Remove from heat and let rest covered for 5 minutes.
- Step 9:
- Fluff rice with a fork. Garnish with toasted almonds golden raisins herbs and lemon wedges if desired. Serve warm.
Save to Pinterest My family always gathers around this dish and enjoys its comforting flavors especially during chilly evenings
Required Tools
Large Dutch oven or heavybottomed pot with lid Small bowl Measuring cups and spoons Chefs knife and cutting board
Allergen Information
Contains tree nuts (almonds) if using garnish Gluten free if using certified gluten free chicken broth Always doublecheck ingredient labels for hidden gluten or allergens
Nutritional Information
Calories 460 Total Fat 14 g Carbohydrates 56 g Protein 27 g per serving
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This saffron chicken and rice pilaf is a delightful combination of flavors and textures perfect for both everyday meals and special occasions
Recipe Q&A
- → How do I steep saffron threads for best flavor?
Soak saffron threads in hot water for at least 10 minutes before adding to the dish to release their color and aroma fully.
- → Can I substitute basmati rice with another type?
Long-grain rice works as an alternative, but basmati offers a lighter, fluffier texture that complements the spices well.
- → What cooking method ensures tender chicken thighs?
Searing the chicken first and then simmering gently in the broth preserves moisture while infusing flavors deeply.
- → Are toasted almonds essential for the garnish?
Toasted almonds add a pleasing crunch and nutty flavor, but they can be omitted or replaced according to preference.
- → How can I make this dish vegetarian?
Replace chicken with vegetables or chickpeas and use vegetable broth instead of chicken broth for a plant-based option.
- → What herbs work best as garnish?
Fresh parsley or cilantro both bring a bright, fresh finish that balances the rich spices and saffron.