How to Make Award-winning Creamy saffron chicken
Hello everybody, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Perfect Creamy saffron chicken. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Creamy saffron chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy saffron chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creamy saffron chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Creamy saffron chicken estimated approx 20 minutes.
To begin with this recipe, we have to prepare a few ingredients. You can cook Creamy saffron chicken using 8 ingredients and 4 steps. Here is how you can achieve that.
Saffron gives this dish a surprisingly deep flavour with minimal time and effort. Perfect for a weeknight dinner.
Ingredients and spices that need to be Get to make Creamy saffron chicken:
- 1 cup chicken stock
- 1/4 tsp saffron
- 8 chicken thighs, boneless and skinless
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 tbsp tomato paste
- 1/4 cup heavy cream
- Fresh Italian parsley
Steps to make to make Creamy saffron chicken
- Heat the chicken stock in a measuring cup in the microwave and add the saffron. Let it infuse as you finish your prep.
- Add a splash of olive oil to a large pan on medium-high heat. Season the chicken thighs with salt and pepper and sear them for 3 minutes per side until browned. Remove the thighs to a plate.
- In the same pan, add the garlic, onion, and tomato paste. Let fry for 2 minutes, then pour in the saffron chicken stock. Return the chicken and any juices to the pan and let simmer and reduce for 10 minutes.
- Take the pan off the heat and stir in the cream. Garnish with a bit of freshly chopped Italian parsley.
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