Persian Chicken with Salad and Rice

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Using a mortar and pestle, crush a pinch of saffron. Transfer to a bowl and add warm water. Let it soak for 15 to 20 minutes until it has a rich yellow/orange color.

Step 2

To a bowl, add the chicken thighs along with 2 tablespoons of the saffron water, black pepper, smoked paprika, salt, lemon juice, yoghurt, olive oil, minced garlic, and grated yellow onion. Mix together and if you have the time let it marinade from 30 minutes up to overnight.

Step 3

Preheat oven to 230°C/450°F. The thighs can be cooked on the BBQ which is preferred for that charred look and taste but if you don't have a grill, you can make it in the oven like me.

Step 4

Place the thighs on a baking tray and place in the oven to roast for about 20 minutes or until cooked through in the center reaching an internal temperature of 73°C/165°F. While the chicken is cooking make the rice and salad.

Step 5

Heat olive oil in a pot over medium heat. Add the finely chopped onion and cook until browned.

Step 6

Add rinsed basmati rice, stirring to coat with oil. Pour in the remaining saffron water, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and liquid is absorbed. Fluff with a fork.

Step 7

Prepare the salad while the rice is cooking by combining cos lettuce, cucumber, and garlic cloves in a large bowl. Sprinkle with dried mint and a pinch of salt. Drizzle with olive and lemon toss to combine.

Step 8

Serve the chicken alongside the saffron rice and mint salad. Enjoy!