Lemon-Saffron Chicken Tangia

By lorik

Tip: Don’t reduce the lemon zest or juice. The zest provides both flavor and fragrance, and the juice adds tang and acidity. You'll need 3 to 4 lemons to get 3 tablespoons grated zest; a wand-style grater works best.

Ingredients

• 5 TEASPOONS GROUND CUMIN, DIVIDED
• KOSHER SALT AND GROUND BLACK PEPPER
• 3 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND PATTED DRY
• 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 2 MEDIUM YELLOW ONIONS, FINELY CHOPPED
• 12 MEDIUM GARLIC CLOVES, CHOPPED
• 2 TEASPOONS GROUND TURMERIC
• 2 TEASPOONS GROUND GINGER
• 2 TEASPOONS GROUND CORIANDER
• 1 TEASPOON SAFFRON THREADS, CRUSHED
• 3 TABLESPOONS SALTED BUTTER, CUT INTO 3 PIECES
• 1/2 CUP PIMENTO-STUFFED GREEN OLIVES, CHOPPED
• 3 TABLESPOONS GRATED LEMON ZEST, PLUS 1/4 CUP LEMON JUICE

Details

Servings 4
Adapted from 177milkstreet.com

Preparation

Step 1

In a small bowl, stir together 2 teaspoons of the cumin and 2 teaspoons salt. Set aside. Season the chicken on both sides with salt and pepper.

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onions and garlic and cook, stirring, until lightly browned, about 5 minutes. Add the remaining 3 teaspoons cumin, the turmeric, ginger and coriander, then cook, stirring, until fragrant, about 30 seconds. Stir in 1½ cups water and the saffron, scraping up any browned bits. Nestle the chicken into the liquid, turning to coat. Cover, reduce to medium-low and cook for 20 minutes at a gentle simmer.

Using tongs, turn the chicken. Cover and cook until tender, another 25 minutes. Using tongs, transfer the chicken to a plate. Bring the liquid in the pot to a simmer over medium-high and cook, stirring, until thickened, 10 to 14 minutes.

Return the chicken to the pot and stir. The chicken will break up a bit. Off heat, add the butter, stirring until melted, then stir in the olives and lemon zest and juice. Taste and season with salt and pepper. Transfer to a platter and serve with the cumin-salt mixture to sprinkle over, to taste.