Ingredients
Chicken & Marinade
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2 lbs chicken thighs (bone‑in or boneless)
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3 tbsp olive oil
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1 tbsp lemon zest
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3 tbsp lemon juice
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4 garlic cloves, minced
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp turmeric
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½ tsp cinnamon
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1 tsp salt
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½ tsp black pepper
Saffron Sauce
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1 cup chicken broth
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1 tbsp honey
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A pinch of saffron threads soaked in 2 tbsp warm water
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2 tbsp butter
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1 small onion, thinly sliced
Sahawiq Butter (optional but amazing)
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2 tbsp butter
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1 tbsp sahawiq (or zhug)
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1 tsp lemon juice
Instructions
1. Marinate the Chicken
Combine all marinade ingredients in a bowl. Coat the chicken thoroughly and let it marinate for at least 30 minutes (or up to overnight).
2. Sear in the Platinum Skillet
Heat the skillet over medium‑high. Add a drizzle of oil. Sear the chicken 4–5 minutes per side until golden. Remove and set aside.
3. Build the Aromatics
In the same skillet, add sliced onions and cook until soft and lightly caramelized. Add the saffron water and stir to release color and aroma.
4. Create the Sauce
Pour in chicken broth and honey. Stir well. Return the chicken to the skillet, nestling it into the sauce.
5. Skillet Braise
Cover with the skillet lid. Simmer on medium‑low for 20–25 minutes, or until the chicken is tender and the sauce has thickened.
6. Make Sahawiq Butter (Optional)
Melt butter in a small bowl. Stir in sahawiq and lemon juice. Drizzle over the finished chicken for heat and brightness.
7. Serve
Spoon the saffron sauce over the chicken. Serve with rice, flatbread, or roasted potatoes.
