Lemon Saffron Chicken (Tangia)

By KDHarmon

Ingredients

• 5 tsp ground cumin, divided
• Kosher salt and ground black pepper
• 3 lb boneless, skinless chicken, trimmed and patted dry
• 2 Tbl extra virgin olive oil
• 2 medium yellow onions, finely chopped
• 12 medium garlic cloves, chopped
• 2 tsp ground turmeric
• 2 tsp ground ginger
• 2 tsp ground coriander
• 1 tsp saffron threads, crushed
• 3 Tbl salted butter, cut into 3 pieces
• 1/2 pimento-stuffed green olives, chopped
• 3 Tbl grated lemon zest
• 1/4 C lemon juice

Details

Servings 4

Preparation

Step 1

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

In a large Dutch oven over med-high, heat the oil until shimmering. Add onions and garlic and cook, stirring until lightly browned, about 5 minutes. Add the remaining 3 tsp cumin, turmeric, ginger and coriander, cook stirring until fragrant, about 30 seconds. Stir in 1-1/2 cups water and the saffron, scraping up any browned bits. Nestle chicken in the liquid, turning to coat. Cover, reduce to medium-low heat and cook for 20 minutes at a gentle simmer.

Using tongs, turn chicken. Cover and continue cooking until tender, another 25 minutes. Using tongs, transfer chicken to plate. Bring liquid to a simmer over med-high heat and cook, stirring, until thickened, 10-14 minutes.

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

Makes 4 servings.