Chicken Dinner

Chicken With Mushrooms And Saffron

chicken with mushrooms and saffron

As most of the recipes I have been posting, this chicken with mushrooms and saffron is a healthy, easy and loaded with flavor. I often make chicken with mushrooms and broccoli for a quick weeknight dinner.  But this time, I thought I’d change the flavor a bit and cook the chicken with saffron instead of Italian herbs.

For the recipe, I am adding a little more water that I usually would when cooking chicken so I can reduce it down later on to get a nice onion saffron sauce. What’s nice about this recipe is that the sauce doesn’t require any heavy cream or flour to make the sauce, which makes it gluten free. The sauce will still be extremely flavorful thanks to all the spices we’ll be using.

All right, let’s make this delicious chicken with mushrooms and saffron!

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

1 lb of skinless (bone in or boneless) chicken thighs
8 ounces of fresh white mushrooms, whole and stems removed
2 tablespoons of olive oil
1 small onion chopped, about 1 1/2 cups
2 cloves of garlic chopped
1/2 teaspoon of saffron threads
salt and pepper to taste
1 teaspoon of ground ginger
1/2 teaspoon of turmeric
3/4 cup of water

Directions:

chicken with mushrooms and saffron 1
Place a large skillet on low medium heat then add 1 tablespoon of olive oil and the mushrooms. Saute the mushrooms for about 1 minute on each side just until they start change color.

chicken with mushrooms and saffron 2
Remove the mushrooms from the skillet, then add the other 1 tablespoon of olive oil and saute the onion for 5 minutes until it starts to turn brown.

chicken with mushrooms and saffron 3
Add the garlic and saute for another minute just until you smell its aroma.

chicken with mushrooms and saffron 4
Place the chicken on top of the onion and garlic, then season with salt, pepper, ground ginger, turmeric and saffron.

chicken with mushrooms and saffron 5
This is when you want to give your chicken some TLC. Saute the chicken for 4 to 5 minutes on each side twice. So you will flip the chicken about 4 times.

chicken with mushrooms and saffron 7
This is how you will end up with an extremely delicious chicken by locking all the flavors from the spices.

chicken with mushrooms and saffron 9
Add the 3/4 cup of water, cover the skillet and cook for 20 to 25 minutes until the chicken is fork tender.

chicken with mushrooms and saffron 10
When the chicken is cooked, you will still have quite a bit of broth left, which we will turn in into a sauce.

chicken with mushrooms and saffron 12
Remove the chicken from the skillet and allow the remaining the broth to simmer over low medium heat until you end with a relatively thick onion saffron sauce.
You won’t need to add any cream or flour to the sauce because the onion will make the sauce creamy by cooking it down and the ground ginger will thicken it.

chicken with mushrooms and saffron 14
Return the chicken and mushrooms back to the skillet and reheat in the onion saffron sauce.

chicken with mushrooms and saffron 0
Serve the chicken with mushrooms and saffron hot with bread or rice.

Chicken With Mushrooms And Saffron
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 1 lb of skinless (bone in or boneless) chicken thighs
  • 8 ounces of fresh white mushrooms, whole and stems removed
  • 2 tablespoons of olive oil
  • 1 small onion chopped, about 1½ cups
  • 2 cloves of garlic chopped
  • ½ teaspoon of saffron threads
  • salt and pepper to taste
  • 1 teaspoon of ground ginger
  • ½ teaspoon of turmeric
  • ¾ cup of water
Directions
  1. Place a large skillet on low medium heat then add 1 tablespoon of olive oil and the mushrooms. Saute the mushrooms for about 1 minute on each side just until they start change color.
  2. Remove the mushrooms from the skillet, then add the other 1 tablespoon of olive oil and saute the onion for 5 minutes until it starts to turn brown.
  3. Add the garlic and saute for another minute just until you smell its aroma.
  4. Place the chicken on top of the onion and garlic, then season with salt, pepper, ground ginger, turmeric and saffron
  5. Saute the chicken for 4 to 5 minutes on each side twice.
  6. Add the ¾ cup of water, cover the skillet and cook for 20 to 25 minutes until the chicken is fork tender.
  7. Remove the chicken from the skillet and allow the remaining the broth to simmer over low medium heat until you end with a relatively thick onion saffron sauce.
  8. Return the chicken and mushrooms back to the skillet and reheat in the onion saffron sauce.
  9. Serve the chicken with mushrooms and saffron hot with bread or rice.

Leave a Reply

Download The Top 15 Recipes on Tajoon Ebook for Free

* indicates required