Fragrant Persian Saffron Chicken with Barberry Pilaf

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1 teaspoon saffron threads, crushed
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cups basmati rice, rinsed
• 1 cup dried barberries, soaked in water
• 4 cups chicken stock
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• to taste salt and pepper
• 1 cup slivered almonds, toasted
• 2 tablespoons butter

• 2 tablespoons fresh parsley, chopped

Method

1. 01
   In a small bowl, steep the crushed saffron threads in 2 tablespoons of hot water for 5 minutes.
2. 02
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken thighs and season with salt and pepper. Brown on both sides, then remove and set aside.
3. 03
   In the same skillet, add the remaining olive oil and sauté the onions until golden brown. Stir in the turmeric, cinnamon, and saffron water.
4. 04
   Return the chicken to the skillet, turning to coat with the onion mixture. Pour in 2 cups of chicken stock, cover, and simmer for 30 minutes until the chicken is cooked through.
5. 05
   In a separate pot, melt the butter and add the rinsed basmati rice. Stir for 2 minutes, then add the remaining chicken stock and bring to a boil.
6. 06
   Drain the barberries and add them to the rice. Reduce the heat to low, cover, and cook for 20 minutes until the rice is tender and fluffy.
7. 07
   Once the rice is cooked, fluff with a fork and gently fold in the toasted almonds.
8. 08
   Serve the saffron chicken alongside the barberry pilaf, garnished with fresh parsley.