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{Please give my friend Naz from Cinnamon Eats a warm welcome as she stops by today (all the way from the other side of the ocean in England!) to share a recipe for Saffron Chicken with Orange Reduction. This recipe looks amazing and is a great way to put a fancy dinner on the table that doesn’t require hours in the kitchen. Enjoy! ~Jessica}

Some of you may know me and some may not, I am the blogger behind the site Cinnamon Eats and I share Paleo/Real food recipes. One of my favorite things to do is to take traditional Persian recipes I grew up with and to either make them Paleo friendly, or if they are already (as many of them are) to add my own little twist to the dish, which is what I have done with this recipe for Saffron Chicken with Orange Reduction.

I love using bone-in chicken thighs for this recipe, as I personally think chicken thighs have a lot more flavor than chicken breasts, but if you prefer chicken breast then feel free to substitute, you will have to adjust the cooking times though. The orange reduction lends a delicious and subtly sweet flavor to the chicken and in my opinion, works really well with the saffron.

This dish comes together fairly quickly and can be served in a number of different ways, such as on top of zucchini noodles, with a nice big bowl of salad or with some sweet potato mash, plus any leftovers are great for breakfast or lunch the next day!

I hope you enjoy this recipe!

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Saffron Chicken with Orange Reduction :: Gluten-Free, Grain-Free, Dairy-Free

Yield: 4 Servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This dish comes together fairly quickly and can be served in a number of different ways, such as on top of zucchini noodles, with a nice big bowl of salad or with some sweet potato mash, plus any leftovers are great for breakfast or lunch the next day!

Print

Ingredients

• 1.1 lbs/500gm bone-in, skin off chicken thighs
• 1 medium onion, sliced into half moons
• 1-2 Tbsp. ghee (or coconut oil)
• 1/2 tsp saffron
• Juice of 2 large oranges
• 1 cup/240 ml chicken broth
• 1/2 tsp sea salt
• Freshly cracked black pepper
• Fresh parsley, to garnish

Instructions

1. Add the saffron to 1/4 cup (60ml) of just-boiled water to make 'saffron tea', stir and set aside.
2. Add the chicken broth, plus the orange juice to a medium saucepan.
3. Reduce the liquid, stirring frequently until it reduces down to about 1/3-1/2 cup (80ml)
4. Remove from the heat, cover and set aside.
5. Heat a large skillet (one big enough to hold all your chicken thighs) on medium heat and add in 1 Tbsp of ghee.
6. Add in the onion and saute until softened and golden in color.
7. Remove the onions to a separate plate.
8. Season both sides of each piece of chicken thigh with sea salt + black pepper.
9. Add in another 1 Tbsp of ghee into the skillet if necessary.
10. Add in the chicken thighs and cook for about 6-7 minutes per side.
11. Once the chicken pieces are fried on both sides sprinkle over the onions.
12. Pour over the 'saffron tea'.
13. Rinse any leftover saffron with another 1/4 cup water and pour that over the chicken.
14. Pour the 'orange reduction' over as well and stir to mix carefully.
15. Cover the skillet with a lid and reduce the heat down to a simmer.
16. Cook for about 20 minutes or until the chicken is cooked through.
17. Serve the chicken as you like with a sprinkling of fresh parsley to garnish.

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  Chicken Bone Broth Soup by Kettle and Fire

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 95mgCarbohydrates: 22gFiber: 3gSugar: 16gProtein: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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