Spanish · intermediate
Spanish Orange And Saffron Braised Chicken Thighs
Tender bone-in chicken thighs gently simmered in a fragrant sauce of fresh orange juice, saffron strands, garlic, and green olives.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs with salt and black pepper on both sides.
- 02
Heat olive oil in a large deep skillet over medium-high heat and sear chicken skin-side down for 6 minutes until browned.
- 03
Flip chicken thighs over, sear for 3 minutes, then transfer chicken onto a plate.
- 04
Lower skillet heat to medium, add diced onion and garlic, and sauté for 4 minutes until soft.
- 05
Pour in orange juice, chicken broth, steeped saffron with water, green olives, and rosemary sprig, scraping pan bottom clean.
- 06
Return chicken thighs to skillet skin-side up, lower heat to medium-low, cover pan, and simmer gently for 20 minutes.
- 07
Remove lid and simmer for 5 final minutes until sauce reduces into a silky citrus glaze.
A LITTLE KITCHEN KNOW-HOW
Citrus Saffron Braising
Simmering seared poultry low and slow in a fruit juice and aromatic saffron broth to develop tender meat and vibrant sauce.
Notes from the kitchen
- Steeping saffron threads in warm water beforehand releases their deep color and aroma evenly throughout the braising liquid.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.