SERVES 6
SKILL LEVEL: EASY
COOK TIME: 40–45 MINS.
PREP TIME: 15 MINS.
COST: $$
“My mom used to make…” That’s a phrase we all use, and for each of us it brings up the strongest and often the most pleasant memories. You may forget who was the king of England in 1602, or where Columbus set sail from, but no one forgets their mom’s pancakes, or meatloaf, or, in the case of this recipe, my mother’s chicken with saffron. She made it all the time when we were in junior high and high school. I can literally taste and smell that dish just by saying the words. It’s not very demanding. It just requires patience. Let your onions caramelize over low heat for a good long while. Then when you add liquid, it’s just a little at a time. You want a good thick broth, not a thin soupy gravy.
8 chicken thighs
Kosher salt, to taste
Cayenne pepper, to taste
2 tablespoons extra virgin olive oil
4 yellow onions, thinly sliced
1 tablespoon all-purpose flour
½ cup chicken stock
1 teaspoon saffron
2 bay leaves
½ cup pitted Moroccan olives
3 tablespoons cilantro, minced, for garnish
1 scallion, chopped, for garnish
1 pomegranate, separated into seeds, for garnish
1. Season the chicken pieces with salt and cayenne.
2. Heat a large Dutch oven over medium-high heat and add the oil. When the oil is hot, add the chicken and brown, cooking for 4–6 minutes on each side. Remove the chicken to a plate and set aside.
3. Add the onions and cook for another 8–10 minutes, until soft and browned. Stir in the flour and season again with salt and cayenne, depending on how hot you like it.
4. Stir in the chicken stock, and add the chicken pieces back to the pan. Top with the saffron, bay leaves, and olives.
5. Bring to a simmer, cover, and reduce the heat to medium. Stir occasionally and cook for about 20–25 minutes, or until the chicken is tender.
6. Serve on a large platter and finish with chopped cilantro and scallions, and sprinkle with pomegranate seeds.