Best 4 Braised Lemon Saffron Chicken And Potatoes Recipes

Embark on a culinary journey to the heart of Mediterranean flavors with our delectable braised lemon saffron chicken and potatoes recipe. This dish is a symphony of zesty lemons, aromatic saffron, succulent chicken, and tender potatoes, all harmoniously blended in a single pot. The chicken, marinated in a vibrant blend of spices, is braised to perfection, resulting in fall-off-the-bone tenderness. The potatoes, roasted in the chicken's flavorful juices, take on a golden-brown hue and a delightful crispy exterior.

In addition to the main recipe, we also present tantalizing variations to cater to diverse preferences. For those who prefer a vegetarian option, our braised lemon saffron potatoes and chickpeas dish offers a hearty and flavorful alternative. With its medley of aromatic spices, tender potatoes, and succulent chickpeas, this dish is a delightful plant-based option.

For those seeking a quick and effortless meal, our one-pot lemon saffron chicken and rice recipe is the perfect choice. This simplified version combines chicken, rice, and an array of spices in a single pot, resulting in a flavorful and convenient dish that's ready in no time.

Finally, our fragrant lemon saffron chicken skewers recipe offers a delightful twist on the classic chicken skewer. Marinated in a zesty blend of lemon, saffron, and spices, the chicken is grilled to perfection, resulting in succulent and flavorful skewers that are sure to tantalize your taste buds.

Indulge in this culinary expedition and discover the vibrant flavors of the Mediterranean with our collection of braised lemon saffron chicken and potatoes recipes.

Here are our top 4 tried and tested recipes!

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON

Moroccan Chicken with Saffron and Preserved Lemon image

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Provided by katherine99

Categories World Cuisine Recipes African North African Moroccan

Time 4h57m

Yield 4

Number Of Ingredients 14

Ingredients

¼ cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1 white onion, chopped
2 cups water, or as needed
16 saffron threads
½ preserved lemon, pulp discarded and thinly sliced
¼ cup olives, or to taste
2 artichoke bottoms, chopped
¼ cup coarsely chopped parsley

Steps:

Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g

GREEK LEMON CHICKEN AND POTATOES

Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON

Braised Chicken with Potatoes, Olives, and Lemon image

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 40m

Number Of Ingredients 10

Ingredients

2 1/4 pounds bone-in, skin-on chicken thighs
Coarse salt
1 tablespoon extra-virgin olive oil
1 1/4 cups chicken stock
12 ounces baby fingerling potatoes or halved small potatoes
5 garlic cloves, smashed and peeled
1/2 cup green olives, such as Cerignola, pitted if desired
1 small lemon, washed well, cut into wedges
6 thyme sprigs
1 teaspoon cornstarch

Steps:

Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.

CHICKEN BRAISED WITH POTATOES AND PINE NUTS

Chicken Braised With Potatoes and Pine Nuts image

Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London's cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal - more home cooking than hipster - has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the contents of your spice drawer.

Provided by Julia Moskin

Categories dinner, one pot, poultry, vegetables, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
6 bone-in, skin-on chicken thighs
Salt and pepper
2 white or yellow onions, sliced
2 celery stalks, chopped
8 garlic cloves, smashed, peeled and left whole
2/3 cup dry white wine
3 tablespoons sherry vinegar, plus more if needed
3 tablespoons pine nuts
4 dried bay leaves
4 whole cloves (or a pinch of ground cinnamon)
Pinch of saffron (optional)
1 pound baby potatoes, washed and halved
3 ounces kale, stemmed, leaves thinly sliced
2 tablespoons unsalted butter
1/4 cup chopped Italian parsley, plus more for serving

Steps:

In a Dutch oven large enough to hold the chicken in one layer, heat the olive oil over high until shimmering. Season chicken pieces on the skin side with salt and pepper, then lay them in the pan, skin-side down. Adjust the heat so they sizzle but do not pop or scorch. Cook until skin is deeply browned and comes away easily from the pan, about 10 minutes. Remove and set aside.
Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.

Tips: Making Perfect Braised Lemon Saffron Chicken and Potatoes

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your dish. Use organic chicken, fresh lemons, and high-quality saffron.
Don't overcrowd the pan: When you're browning the chicken, make sure to give it enough space in the pan so that it browns evenly. If the pan is too crowded, the chicken will steam instead of brown.
Brown the chicken in batches if necessary: If you have a lot of chicken to brown, don't try to do it all at once. Brown the chicken in batches, removing each batch to a plate before adding the next batch. This will ensure that all of the chicken gets evenly browned.
Use a good quality braising liquid: The braising liquid is what will give your chicken and potatoes their flavor, so make sure to use a good quality broth or stock. You can also add wine, beer, or citrus juice to the braising liquid for extra flavor.
Cook the chicken and potatoes until they're tender: The chicken and potatoes should be tender enough to easily pierce with a fork. If they're not tender enough, continue to cook them for a few more minutes.
Serve immediately: Braised lemon saffron chicken and potatoes are best served immediately, when they're hot and flavorful. You can garnish the dish with fresh herbs, such as parsley or cilantro.

Conclusion: A Delightful Dish for Any Occasion

Braised lemon saffron chicken and potatoes is a delicious and easy-to-make dish that's perfect for any occasion. It's a great weeknight meal, but it's also elegant enough to serve to guests. The chicken is tender and flavorful, the potatoes are creamy and rich, and the lemon saffron sauce is simply divine.