Easiest Way to Make Delicious Saffron and cinnamon braised chicken with lemon yogurt

Saffron and cinnamon braised chicken with lemon yogurt. Lay the cinnamon stick in with the onions. Arrange the chicken thighs on top. Pour in the saffron-infused stock, and add a pinch of salt and a couple of grinds of freshly cracked black pepper.

Saffron and cinnamon braised chicken with lemon yogurt Add the sherry, saffron, water, and balsamic vinegar and stir to combine. Drizzle with oil and serve with lemon wedges. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. You can cook Saffron and cinnamon braised chicken with lemon yogurt using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Saffron and cinnamon braised chicken with lemon yogurt

  1. Prepare 1 cup of chicken stock.
  2. You need 1 pinch of saffron.
  3. Prepare 6 of chicken thighs, bone-in and skin-on.
  4. It's 1 of large onion, sliced.
  5. You need 1 of cinnamon stick.
  6. Prepare 1 of small handful fresh cilantro, chopped.
  7. You need 100 g of plain Greek yogurt.
  8. It's of Rind of 1 lemon, finely grated.
  9. It's 1 tbsp of milk.

Easiest Way to Prepare Speedy Saffron and cinnamon braised chicken with lemon yogurt Hello everybody, it's me again, Dan, welcome to my recipe site. Put chicken in a marinating dish and season liberally with salt and pepper. Pour the lemon juice and the olive oil over the chicken and turn to coat. Using a pastry brush, coat both sides of the chicken in the saffron water.

Saffron and cinnamon braised chicken with lemon yogurt instructions

  1. Heat the chicken stock in a cup in the microwave, then drop in the saffron and allow it to infuse while you continue cooking..
  2. Add a splash of veg oil to a medium pan on medium-high heat. Season the chicken with salt and pepper, then sear in the pan for 3 minutes per side until browned..
  3. Remove the chicken to a plate. If there's a lot of grease in the pan, drain all but a few tbsp. Add the onion and fry until soft and translucent (about 3 to 4 minutes)..
  4. Lay the cinnamon stick in with the onions. Arrange the chicken thighs on top. Pour in the saffron-infused stock, and add a pinch of salt and a couple of grinds of freshly cracked black pepper. Turn the heat down to low and cover the pan. Let simmer for 15 minutes..
  5. Remove the lid and continue simmering about 5 minutes to reduce the sauce. Check the seasoning and add more salt and pepper as needed. Remove the cinnamon stick. Add the cilantro..
  6. In a bowl, mix the yogurt with the lemon rind and a pinch of salt. Stir in the milk to thin it out slightly..
  7. Serve the chicken with a dollop of lemon yogurt. This all goes great atop a mound of couscous..

Cover with plastic wrap and let marinate in the fridge for at least one hour or overnight. Brown a whole chicken in copious amounts of olive oil or butter on the stovetop. Scatter in a handful of garlic cloves in their peels. Add the lemon juice and saffron. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

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