Persian Saffron-Braised Chicken Thighs
Juicy chicken thighs are braised in a delicious curry-saffron sauce. A simple chicken dish to impress company or to have for a weeknight dinner!
Saffron threads should be placed in a small bowl and slightly crushed with a spoon.
Stir in 3 to 4 tablespoons of hot water.
The water should turn a brilliant yellow or orange after about 10 minutes of blooming.
Place aside.
Apply about 1 teaspoon each of salt and freshly cracked pepper to the inside and outside of the chicken thighs.
In a sizable nonstick skillet, heat the oil over medium-high heat.
Add the chicken thighs, and cook them for 3 to 4 minutes per side, until both sides are golden.
Take out and set aside on a plate.
In the same skillet, add the onion, and cook for 3 to 4 minutes, or until soft and translucent.
Curry powder and garlic are added; cook for about a minute, until fragrant.