Pin This A fragrant, golden one-pot meal featuring tender chicken, aromatic basmati rice, and warming saffron—perfect for cozy dinners and effortless entertaining.
This recipe combines familiar Middle Eastern flavors with the ease of a one pot dish, making it a favorite in my family for busy weeknights.
Ingredients
- Chicken: 4 boneless skinless chicken thighs, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 tablespoon olive oil
- Aromatics: 1 large yellow onion finely chopped, 3 garlic cloves minced, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground turmeric
- Rice & Saffron: 1½ cups basmati rice rinsed and drained, 2¼ cups chicken broth (gluten-free if needed), ¼ teaspoon saffron threads, 2 tablespoons hot water
- Garnishes (optional): ¼ cup slivered almonds toasted, ¼ cup golden raisins, 2 tablespoons fresh parsley or cilantro chopped, Lemon wedges for serving
Instructions
- Step 1:
- In a small bowl steep saffron threads in 2 tablespoons hot water set aside.
- Step 2:
- Season chicken thighs with salt and pepper.
- Step 3:
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs and sear for 2 3 minutes per side until lightly browned. Remove chicken and set aside.
- Step 4:
- In the same pot add onion and cook for 4 5 minutes until softened. Stir in garlic cumin coriander and turmeric cook for 1 minute until fragrant.
- Step 5:
- Add rinsed rice and stir to coat grains with spices and oil.
- Step 6:
- Pour in chicken broth and saffron water (including threads). Return chicken thighs to the pot nestling them into the rice.
- Step 7:
- Bring to a gentle boil then reduce heat to low. Cover tightly and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- Step 8:
- Remove from heat and let rest covered for 5 minutes.
- Step 9:
- Fluff rice with a fork. Garnish with toasted almonds golden raisins herbs and lemon wedges if desired. Serve warm.
Pin This My family gathers around the table eagerly when this fragrant pilaf is served, creating warm memories with every bite.
Required Tools
Large Dutch oven or heavy-bottomed pot with lid, Small bowl, Measuring cups and spoons, Chef’s knife and cutting board
Allergen Information
Contains tree nuts (almonds) if using garnish. Gluten-free if using certified gluten-free chicken broth. Always double-check ingredient labels for hidden gluten or allergens.
Nutritional Information
Calories 460, Total Fat 14 g, Carbohydrates 56 g, Protein 27 g per serving
Pin This 
This saffron chicken and rice pilaf is a wonderfully comforting dish that’s simple yet impressive. It’s sure to become a favorite addition to your recipe collection.
Recipe FAQs
- → How is the saffron flavor developed?
Saffron threads are steeped in hot water to release their vibrant color and subtle aroma before being added to the cooking broth.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but adjust cooking time to prevent drying out as breasts cook faster than thighs.
- → What is the role of the spices in this dish?
Cumin, coriander, and turmeric add depth and warmth, complementing the saffron and enriching the overall flavor of the rice and chicken.
- → Is this dish suitable for gluten-free diets?
Using gluten-free chicken broth ensures this dish remains gluten-free; always check labels to confirm.
- → How can garnishes enhance the meal?
Toasted almonds and golden raisins add texture and sweetness, while fresh herbs and lemon wedges brighten the rich flavors.