Onion and Saffron Chicken

1. 1

   Season the chicken thighs with salt and pepper.

2. 2

   Put the oil in a skillet with a lid over medium-high heat.

3. 3

   Add the chicken, skin side down, and cook, rotating the pieces as necessary, until nicely browned, about 10 minutes; turn and brown the other side.

4. 4

   Stir in the onions and saffron, cover, turn the heat to low, and cook for about 15 minutes.

5. 5

   Add the parsley and 1 cup water (or chicken stock, if you have it), then cover and cook for another 10 minutes.

6. 6

   If youre using preserved lemon, add it now.

7. 7

   Turn the heat to high and cook, uncovered, until the sauce reduces by half, about 10 minutes.

8. 8

   Taste and adjust the seasoning, then drizzle with a little olive oil, garnish with parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.