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Saffron chicken

Saffron chicken with olives and preserved lemon
prep time
55 minutes
difficulty
medium
serves
4 people
recipe by
Samira

ingredients

  • 8 chicken thighs (bone-in, skin-on)
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • ½ tsp saffron threads, crushed
  • 1 preserved lemon, rinsed and chopped
  • ½ cup green olives
  • ½ cup chicken stock
  • Fresh parsley & cilantro, chopped
If you don't have preserved lemon, use 1 tsp lemon zest + 1 tbsp lemon juice. For a more intense saffron flavor, soak the threads in 2 tbsp hot water for 10 minutes before adding.

instructions

  1. Pat chicken thighs dry and season generously with salt and pepper on both sides.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken skin-side down until golden, about 5-6 minutes. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
  3. Reduce heat to medium. Add sliced onion and cook until softened and lightly caramelized, about 8 minutes. Add garlic and cook for 1 minute until fragrant.
  4. Meanwhile, crush saffron threads in a small mortar and steep in 3 tbsp hot water.
  5. Return chicken to the pot, nestling it into the onions. Add saffron with its water, preserved lemon, olives, and chicken stock. Bring to a simmer.
  6. Cover and cook over low heat for 25-30 minutes, until chicken is tender and cooked through.
  7. Uncover and simmer for another 5-10 minutes to slightly reduce the sauce if needed. Taste and adjust seasoning.
  8. Garnish generously with fresh parsley and cilantro. Serve with couscous, crusty bread, or rice.
samira's tip: This dish tastes even better the next day. Make it ahead and gently reheat – the flavors deepen beautifully.

nutrition (per serving)

470 kcal
28g fat
12g carbs
38g protein

This saffron chicken is my love letter to North African cuisine. The combination of saffron, preserved lemon, and briny olives creates a sauce that's both bright and deeply savory. It's the kind of meal that fills your kitchen with an irresistible aroma and brings people to the table.

— samira, test kitchen lead

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