Save 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 traditional Middle Eastern flavors with an easy cooking process I enjoy for weeknight dinners.
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
- Steep Saffron:
- In a small bowl, steep saffron threads in 2 tablespoons hot water set aside.
- Season Chicken:
- Season chicken thighs with salt and pepper.
- Sear Chicken:
- 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.
- Cook Aromatics:
- 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.
- Add Rice:
- Add rinsed rice and stir to coat grains with spices and oil.
- Add Liquids:
- Pour in chicken broth and saffron water (including threads). Return chicken thighs to the pot nestling them into the rice.
- Simmer:
- 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.
- Rest:
- Remove from heat and let rest covered for 5 minutes.
- Serve:
- Fluff rice with a fork. Garnish with toasted almonds golden raisins herbs and lemon wedges if desired. Serve warm.
Save This recipe always brings my family together for a warm and satisfying meal that feels like home.
Required Tools
Large Dutch oven or heavy-bottomed pot with lid, Small bowl, Measuring cups and spoons, Chefs 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 (per serving)
Calories 460, Total Fat 14 g, Carbohydrates 56 g, Protein 27 g
Save 
This saffron chicken pilaf is a flavorful and comforting dish perfect for any occasion.
Recipe FAQ
- → How do I ensure the chicken stays tender?
Use boneless, skinless chicken thighs and avoid overcooking by simmering gently with the rice. Resting the dish covered also helps retain moisture.
- → Can I substitute the saffron?
Turmeric can be used as a milder alternative to saffron, providing color though not the same distinctive flavor.
- → What garnishes complement this dish best?
Toasted slivered almonds, golden raisins, fresh parsley or cilantro, and a squeeze of lemon enhance flavor and texture beautifully.
- → Is it possible to make this dish gluten-free?
Yes, by using certified gluten-free chicken broth and ensuring all spices are gluten-free, the dish fits a gluten-free diet.
- → Can this be adapted for vegetarian diets?
Omit chicken and replace chicken broth with vegetable broth. Adding chickpeas or extra vegetables boosts protein and texture.