This hearty dish combines meat, veggies, and potatoes in a rich, creamy saffron sauce. Serve with pita or roasted garlic focaccia to soak up every delicious bit
Ingredients
1/4 tsp
Saffron
6 thigh(s)
Chicken thighs, with skin
1 pinch
Kosher salt
1 dash
Black pepper
2 tbsp
Extra virgin olive oil
454 gm
Red mini potato
(halved)
397 gm
Carrots
(rainbow; trimmed halved lengthwise)
1 tsp
Thyme, dried
(or fresh)
4 clove(s)
Garlic
(minced)
2 medium leek(s)
Leek
(trimmed and sliced)
1/2 cup
White wine
2 tsp
Dijon mustard
2 cup
Vegetable stock/broth, low sodium
1/3 cup
Mascarpone cheese
1/2 whole lemon(s)
Lemon juice
1 cup
Cilantro (coriander)
(and tender stems; for dressing)
1/2 pepper(s)
Green chili pepper (also chile or chilli)
3 tbsp
Extra virgin olive oil
1/4 tsp
Honey
1/2 whole lemon(s)
Lemon juice
1 dash
Kosher salt
1 dash
Black pepper
Instructions
Bloom the saffron. In a spice grinder or mortar and pestle, grind enough saffron to yield 1/4 teaspoon (or use 1/4 teaspoon ground saffron). Add to a small bowl and mix with 2 tablespoons of water. Set aside to bloom.
Season and sear the chicken: Season the chicken thighs all over with salt and pepper. Place a large oven-safe casserole pan with a lid on medium-high heat and add the olive oil. Once the oil glistens, sear the chicken skin-side down, for approximately 5 minutes. The skin will release from the pan and become a little golden and crispy. Flip and sear on the other side for approximately 2 minutes, then transfer to a plate and set aside, leaving any oil in the pan.
Cook the vegetables with the aromatics: Add the potatoes and carrots to the pan and cook, stirring frequently, until the carrots have softened slightly, approximately 5 minutes. Stir in the thyme and garlic, cook for a further 5 minutes. Add the leeks and stir into the mixture until they soften, approximately 2 minutes.
Make the sauce: Add the white wine to the pan and stir into the vegetable mixture, then stir in the Dijon mustard. Add the broth and bloomed saffron water and bring the sauce to the boil, stirring occasionally. When the sauce boils, lower the heat to bring the mixture to a simmer. Stir in the mascarpone, followed by the lemon juice. Taste the sauce and adjust lemon, salt, and pepper to your liking.
Add the chicken thighs and braise: Nestle the chicken thighs into the simmering sauce so they’re half submerged with the skin exposed. Place a lid on the dish and simmer for 45 minutes. Meanwhile, preheat your oven to 400°F.
Finish the chicken in the oven. After you have simmered the vegetables and chicken thighs for 45 minutes, remove the lid and put the casserole dish on the center shelf of the hot oven. Roast for 20 minutes, or until the chicken is crispy.
Meanwhile, make the cilantro dressing: To a food processor, add the cilantro, green chili, olive oil, honey, lemon juice, and a pinch of salt and pepper. Pulse until you’ve made a finely chopped dressing. Taste the dressing and adjust seasoning, adding more lemon and/or honey to taste.
Finish and serve: When the chicken is cooked through and tender, remove the casserole pan from the oven and spoon the cilantro dressing over the chicken thighs. Serve.
