Stew You Saffron Me?

Braised Chicken Thighs and Potatoes in Saffron-Tomato Broth

1 hour 15 minutes
Serves 4
LunchMediterraneanSoy-free
Herb's take

This rustic Mediterranean lunch is all about coaxing aromatic flavor from saffron and cumin into juicy chicken and tender potatoes. You'll learn the art of blooming spices and layering flavor, no soy, just science and sunshine in a bowl.

Equipment needed
  • Dutch oven

Ingredients

Yield
4

Instructions

  1. 01
    Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken thighs in a single layer and sear until golden on both sides, about 4 minutes per side. Transfer chicken to a plate.
  2. 02
    Lower the heat to medium, add the chopped onion, and cook until softened and translucent, about 6 minutes.
  3. 03
    Stir in the garlic and cook 1 minute until fragrant.
  4. 04
    Add the potatoes, cumin, smoked paprika, and red pepper flakes. Stir and cook 2 minutes to bloom the spices.
  5. 05
    Push veggies to the side and add tomato paste. Sauté the paste for 2 minutes until it darkens slightly, then stir everything together.
  6. 06
    Return the chicken and any juices to the pot. Pour in chicken stock and diced tomatoes with their juices. Stir to combine.
  7. 07
    Crush the saffron threads between your fingers and sprinkle over the stew. Add the bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 35 minutes, stirring occasionally.
  8. 08
    Uncover, increase heat to medium-low, and simmer 15 minutes more until the potatoes are very tender and the stew thickens slightly.
  9. 09
    Remove and discard the bay leaf. Stir in lemon zest.
  10. 10
    Taste and adjust salt and pepper as needed.
  11. 11
    Ladle the stew into bowls and sprinkle generously with chopped fresh parsley to serve.

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