Onion and Saffron Chicken
Little more than chicken braised with onions but with a couple of “secret” ingredients. The first is a lot of saffron. Saffron takes a bit of an initial investment (it's $30 or more an ounce), but it lasts a very long time; I use it regularly, and an ounce lasts me years. The second is preserved lemon. If you can buy this at a Middle Eastern store, you're in luck. If you can't, you'll have to make your own, but it takes weeks, so this recipe requires what you might call advance planning. However, the results are great even without the lemon.
- 4 large or 8 small chicken thighs, excess fat removed
- Salt and black pepper to taste
- 2 tablespoons extra virgin olive oil, plus more to taste
- 2 large onions, sliced
- 1 teaspoon saffron threads
- ¼ cup chopped fresh parsley leaves, plus more for garnish
- Three ½-inch slices Preserved Lemon, optional
Instructions:
- Season the chicken thighs with salt and pepper. Put the oil in a skillet with a lid over medium-high heat. Add the chicken, skin side down, and cook, rotating the pieces as necessary, until nicely browned, about 10 minutes; turn and brown the other side. Stir in the onions and saffron, cover, turn the heat to low, and cook for about 15 minutes.
- Add the parsley and 1 cup water (or chicken stock, if you have it), then cover and cook for another 10 minutes. If you're using preserved lemon, add it now. Turn the heat to high and cook, uncovered, now. Turn the heat to high and cook, uncovered, until the sauce reduces by half, about 10 minutes.
- Taste and adjust the seasoning, then drizzle with a little olive oil, garnish with parsley, and serve.