Crispy Chicken and Saffron Rice

Updated at: Fri, 12 Apr 2024 02:48:54 GMT

Step 1

Preheat oven to 450 degrees

Step 2

2. Dry chicken thighs well, and trim of excess skin and fat. Salt and pepper both sides generously.

Step 3

3. Cook the thighs in batches of 4 at a time, starting with the skin side down, over high heat until deep golden brown, about 4 minutes per side. Transfer chicken thighs to a plate.

Step 4

4. Discard all but 1 tsp of fat. Add in chopped onion and cook until just turning translucent, about 5 minutes. Add in garlic and cook until fragrant, 1 minute.

Step 5

5. Stir in 2 cups of white rice, then 4 cups of chicken broth, 1 gram saffron (Break it up in your fingers as you sprinkle it in to release the oils in the spice.), 1 cup of peas and 1 tsp salt. Return skillet to heat until the liquid just starts to boil.

Step 6

6. Transfer to oven safe deep tray

Step 7

7. Add in chicken thighs skin side up. Put tray in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through, about 35 minutes.

Step 8

8. Remove from oven, allow to rest for 5 minutes before serving.

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