Pin it A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron perfect for cozy dinners and effortless entertaining.
This recipe quickly became a favorite in our house as it combines simplicity with bold Middle Eastern flavors. Perfect for when I want a comforting meal with minimal fuss.
Ingredients
- Chicken: 4 boneless, skinless chicken thighs, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 tablespoon olive oil
- Aromatics: 1 large yellow onion finely chopped, 3 garlic cloves minced, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground turmeric
- Rice & Saffron: 1½ cups basmati rice rinsed and drained, 2¼ cups chicken broth (gluten-free if needed), ¼ teaspoon saffron threads, 2 tablespoons hot water
- Garnishes (optional): ¼ cup slivered almonds toasted, ¼ cup golden raisins, 2 tablespoons fresh parsley or cilantro chopped, Lemon wedges for serving
Instructions
- Step 1:
- In a small bowl, steep saffron threads in 2 tablespoons hot water set aside.
- Step 2:
- Season chicken thighs with salt and pepper.
- Step 3:
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs and sear for 2 3 minutes per side until lightly browned. Remove chicken and set aside.
- Step 4:
- In the same pot, add onion and cook for 4 5 minutes until softened. Stir in garlic, cumin, coriander, and turmeric cook for 1 minute until fragrant.
- Step 5:
- Add rinsed rice and stir to coat grains with spices and oil.
- Step 6:
- Pour in chicken broth and saffron water (including threads). Return chicken thighs to the pot nestling them into the rice.
- Step 7:
- Bring to a gentle boil then reduce heat to low. Cover tightly and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Step 8:
- Remove from heat and let rest covered for 5 minutes.
- Step 9:
- Fluff rice with a fork. Garnish with toasted almonds, golden raisins, herbs, and lemon wedges if desired. Serve warm.
Pin it Sharing this dish with family always brings back warm memories of cozy dinner nights and lively conversations around the table.
Required Tools
Large Dutch oven or heavy-bottomed pot with lid, small bowl, measuring cups and spoons, chefs knife and cutting board
Allergen Information
Contains tree nuts (almonds) if using garnish. Gluten-free if using certified gluten-free chicken broth. Always double-check ingredient labels for hidden gluten or allergens.
Nutritional Information
Calories: 460, Total Fat: 14 g, Carbohydrates: 56 g, Protein: 27 g per serving
Pin it 
This saffron chicken and rice pilaf is a beautiful balance of flavors and textures that’s sure to impress with minimal effort.
Recipe FAQs
- → How can I enhance the saffron flavor?
Steep saffron threads in hot water before adding to the rice to release maximum color and aroma.
- → What type of rice works best for this dish?
Basmati rice is ideal for its fragrance and fluffy texture that complements the spices and chicken well.
- → Can I substitute chicken thighs with another cut?
Yes, chicken breasts can be used but may require adjusting cooking time to avoid drying out.
- → What are some suitable garnishes?
Toasted slivered almonds, golden raisins, fresh parsley or cilantro, and lemon wedges provide contrast and enhance flavors.
- → Is this dish gluten-free?
Using certified gluten-free chicken broth ensures this meal is suitable for gluten-sensitive diets.
- → Can this be made vegetarian?
Yes, omit the chicken and replace the broth with vegetable stock; adding chickpeas or vegetables boosts protein and texture.