Chicken Saffron Recipe

Prepare marinade

In a bowl combine 1 cup plain yogurt, 2 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1.5 tsp salt and 0.5 tsp black pepper. Whisk until smooth.

Marinate chicken

Pound or butterfly the 4 chicken breasts to an even thickness (about 1/2 inch). Add the chicken to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 1 hour, up to 4 hours.

Preheat grill

About 20 minutes before cooking, preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan.

While chicken marinates, prepare vegetables: slice 2 zucchinis lengthwise, cut 1 red bell pepper into large strips and cut 1 red onion into wedges. Toss vegetables with 2 tbs olive oil, 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp dried oregano or za'atar if using.

Grill vegetables: Place vegetables on the preheated grill in a single layer. Cook until tender and charred in spots, about 3–5 minutes per side depending on thickness. Remove and keep warm.

Rinse 1.5 cups long-grain rice under cold water until water runs clear. Drain well.

In a medium saucepan, heat 1 tbs olive oil or butter over medium heat. Add the rinsed rice and toast for 1 minute, stirring. Add 2.75 cups water and 0.75 tsp salt, bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 5 minutes.

Fluff rice with a fork and stir in 2 tbs chopped parsley, 1 tbs chopped dill or cilantro, and 1 tsp lemon zest. Keep covered and warm until serving.

Bloom saffron: Place 0.5 tsp saffron threads in a small heatproof bowl and pour 3 tbs hot water over them. Let steep for 10–15 minutes to extract color and aroma.

Cook aromatics: In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add 1 finely minced shallot and 1 minced garlic clove and cook until softened and translucent, about 2–3 minutes, taking care not to brown.

Deglaze and reduce: Add 1/4 cup white wine (or chicken stock) to the skillet and simmer for 1–2 minutes to reduce slightly and concentrate flavor.

Build the sauce: Pour in 0.5 cup chicken stock and 0.5 cup heavy cream, stir to combine. Add the saffron with its steeping liquid, 1 tsp lemon zest, 1 tsp lemon juice, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer and let the sauce reduce and thicken for 4–6 minutes, stirring occasionally, until it coats the back of a spoon.

Finish sauce: Taste and adjust seasoning. If desired, whisk in an additional 1 tbs cold butter off heat for gloss. Keep sauce warm on the lowest heat setting while you grill the chicken.

Grill chicken breasts: Remove chicken from marinade and shake off excess. Place on the preheated grill and cook for about 5–6 minutes per side, or until internal temperature reaches 165°F (74°C) and exterior has good grill marks. Cooking time will vary with thickness — use a thermometer for accuracy.

Rest chicken: Transfer grilled chicken to a plate and let rest for 5 minutes to allow juices to redistribute.

Slice and saucing: Slice each chicken breast if desired. Spoon generous amounts of warm saffron sauce over each piece of chicken right before serving.

Plate: On each plate place a portion of herbed rice, 1 grilled chicken breast topped with saffron sauce, and a selection of the grilled vegetables. Garnish with 2 tbs chopped fresh parsley and a lemon wedge per serving. Serve immediately.