Sephardic Recipes With A Modern Twist

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Saffron Skillet Chicken

Saffron Skillet Chicken 

Saffron Skillet Chicken


1 whole chicken, cut into 8 pieces
1 purple onion, finely chopped
1 yellow onion, finely chopped
1 small head of celery, sliced
12 Dutch baby potatoes, halved
2 tablespoons garlic powder 
2 tablespoons mustard powder 
2 tablespoons turmeric 
2 tablespoons paprika 
2 teaspoons kosher salt
1 cup warm water 
Generous pinch of saffron
1/4 cup avocado oil 

Steep saffron in a cup of warm water. Set aside. 
Over medium heat, warm oil in a large skillet. 
Place chicken in the skillet and sprinkle with garlic powder, mustard, turmeric and paprika. 
Sauté chicken for 3-5 minutes. Flip chicken and sauté for 2 more minutes. Set aside. 
Add onions and sauté for 3-5 minutes. 
Add celery and sauté for 3 minutes. 
Add potatoes and chicken. Sprinkle the potatoes with salt. 
Pour saffron water into the skillet. 
Cover, lower heat and allow to simmer for 1 hour. 
Serve over rice.

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