Saffron Infused Chicken Braise
Main Course
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Cook Time
2 h 35 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This saffron infused chicken braise is a flavorful and comforting dish, perfect for a cozy dinner. The chicken leg quarters are seared to golden perfection and then simmered in a rich, aromatic broth with onions, celery, jalapeño, and a blend of warm spices. The saffron threads add a touch of elegance and a beautiful golden hue. Serve this dish with rice or crusty bread to soak up all the delicious sauce. It's a hearty and satisfying meal that's sure to impress!
Ingredients (20 ingredients)
-
4 piece chicken leg quarters
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2 tsp kosher salt
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1 tbsp olive oil
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1 cup diced onion
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0.5 cup diced celery
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0.5 cup diced jalapeño pepper
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2 tsp ground cumin
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1 tsp smoked paprika
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0.25 tsp ground coriander
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0.25 tsp ground turmeric
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0.5 tsp freshly ground black pepper
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0.125 tsp cayenne pepper
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0.125 tsp ground cinnamon
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3 clove garlic, crushed
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1 tbsp tomato paste
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3 tbsp white wine vinegar
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2.5 cup cold water
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1 tsp saffron threads, crushed
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1 tsp dried currants
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1 tsp chicken bouillon base
Preparation (12 steps)
Prepare the Chicken
Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
Sear the Chicken
Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
Prepare Vegetables
Add 1 cup diced onion to the mixing bowl and chop for 3 seconds / speed 5. Transfer to a bowl and set aside.
Prepare Celery and Jalapeño
Add ½ cup diced celery and ½ cup diced jalapeño pepper to the mixing bowl and chop for 3 seconds / speed 5. Transfer to a bowl and set aside.
Sauté Vegetables
Add 1 tablespoon olive oil to the mixing bowl. Add the chopped onion, celery, and jalapeño, and a pinch of salt. Sauté for 5 minutes / 120°C / speed 1.
Add Spices and Garlic
Add 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ¼ teaspoon ground coriander, ¼ teaspoon ground turmeric, ½ teaspoon freshly ground black pepper, ⅛ teaspoon cayenne pepper, ⅛ teaspoon ground cinnamon, and 3 cloves crushed garlic to the mixing bowl. Cook for 2 minutes / 120°C / speed 1.
Add Tomato Paste, Vinegar, Water, and Saffron
Stir in 1 tablespoon tomato paste, 3 tablespoons white wine vinegar, 2 ½ cups cold water, and 1 teaspoon crushed saffron threads. Cook for 5 minutes / 100°C / speed 1.
Add Currants and Chicken Base
Stir in 1 teaspoon dried currants and 1 teaspoon chicken bouillon base. Cook for 2 minutes / 100°C / speed 1.
Braise the Chicken
Add the seared chicken to the mixing bowl, skin-side up. Cook for 60 minutes / 100°C / Reverse / speed 1.
Continue Braising
Flip the chicken. Cook for 30 minutes / 100°C / Reverse / speed 1.
Reduce the Sauce
Flip and baste chicken again. Cook for 25 minutes / 100°C / Reverse / speed 1.
Adjust Seasoning
Taste the braising liquid and adjust seasoning if needed before serving.
Finished cooking? Great! 🎉
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Created by
Amelia Robinson
4
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