Persian Apricot Saffron Chicken

This fragrant and flavorful Persian Apricot Saffron Chicken is a dish that is sure to impress. The chicken is cooked in a rich saffron sauce with dried apricots, cranberries, and a blend of warm spices. It is a perfect dish for a special occasion or a weeknight meal.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (or preferred cut)

• 1 large yellow onion, thinly sliced

• 3 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp ground turmeric

• ½ tsp ground cinnamon

• ½ tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp ground cardamom

• ¼ tsp ground black pepper

• 1 ½ cups chicken broth

• ½ tsp saffron threads, crushed and dissolved in 2 tbsp warm water

• ⅓ cup dried cranberries (instead of barberries)

• ½ cup dried apricots, chopped

• 1 tbsp honey (optional, for extra sweetness)

• Salt to taste

• 2 tbsp lemon juice

• Chopped fresh parsley or cilantro for garnish

Directions

1. Sear the Chicken:
   Heat 2 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken with salt and black pepper. Sear the chicken, skin-side down, until golden brown (about 5 minutes per side). Remove from the pan and set aside.

2. Sauté the Onions & Spices:
   In the same pan, add the remaining 1 tbsp olive oil. Add the yellow onion and sauté over medium heat until softened and lightly caramelized (about 5-7 minutes). Stir in the garlic, turmeric, cinnamon, cumin, coriander, and cardamom. Cook for another minute until fragrant.

3. Deglaze & Simmer:
   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the saffron water, cranberries, apricots, and honey (if using). Return the seared chicken to the pan.

4. Simmer to Perfection:
   Lower the heat to a gentle simmer, cover, and cook for about 35-40 minutes, stirring occasionally, until the chicken is tender and fully cooked. If the sauce thickens too much, add a splash of water or more broth.

5. Finish & Serve:
   Stir in the lemon juice, adjust seasoning if needed, and let the dish sit for 5 minutes before serving. Garnish with chopped parsley or cilantro.