Aromatic Saffron Chicken with Coconut Rice
Tender coconut-marinated chicken cooked with saffron-scented rice for a fragrant, one-pot meal.
Equipment
- Blender
- mixing bowl or sealable container
- large skillet with lid or Dutch oven
- Measuring Cups
- strainer or bowl for soaking rice
Ingredients
- 1.5 to 2 lbs boneless chicken thighs
- 15 oz full-fat coconut milk can
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 1/2 tsp onion powder optional
- 1/4 tsp red pepper flakes optional
- 1 tsp sea salt
- 2 cups white rice soaked
- 1 cup water
- 1/4 tsp saffron threads or one pinch
- 1 cup frozen peas
- 1/2 cup raisins
- 1 lemon sliced for serving
Instructions
- Combine the coconut milk, ground turmeric, ground cinnamon, onion powder (if using), red pepper flakes (if using), and sea salt in a blender and blend until smooth.
- Place the chicken thighs in a sealable container or zip-top bag and pour in 1/2 cup of the coconut-turmeric mixture. Marinate at least 15 minutes or up to 12 hours in the refrigerator.
- Rinse the rice and transfer to a bowl or measuring cup. Cover with at least 2 inches of water and soak for at least 15 minutes or up to 12 hours. Drain and set aside.
- Heat a large, deep skillet or Dutch oven over medium heat. Add the marinated chicken and sear until browned, about 3 minutes per side.
- Add the soaked rice, the remaining coconut milk mixture, and 1 cup water to the skillet; stir to combine and bring to a full boil.
- Stir in the saffron threads, frozen peas, and raisins, then return to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Remove the skillet from heat, keep covered, and let rest for 10 minutes. Taste and adjust seasoning with more sea salt and/or a squeeze of lemon if desired, then serve with lemon slices.
Notes
- Marinate the chicken longer for more flavor.
- Soaking rice shortens cooking time and improves texture.
- Adjust red pepper flakes to control heat.
- Use full-fat coconut milk for a richer sauce.