Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Steep 0.5 teaspoon of saffron threads in 2 tablespoons of hot water for at least 15 minutes to infuse their color and aroma.

2. 2

   Season 600 grams of boneless, skinless chicken thighs generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then sear the seasoned chicken thighs for 5-7 minutes per side until they are golden brown and cooked through; remove the cooked chicken and set it aside.

4. 4

   In the same skillet, add the remaining 1 tablespoon of olive oil, then sauté 1 medium finely chopped onion and 2 cloves of minced garlic for 3-5 minutes until the onion softens and becomes translucent.

5. 5

   Stir in 0.5 cup of roughly chopped dried apricots and 0.25 cup of slivered almonds with the sautéed aromatics for 1 minute, allowing them to lightly toast and release their fragrance.

6. 6

   Pour in 0.5 cup of chicken broth and the bloomed saffron mixture into the skillet, bringing the sauce to a gentle simmer for 3 minutes to allow the flavors to meld, then return the seared chicken thighs to the skillet, coating them with the vibrant sauce, and drizzle with 1 tablespoon of lemon juice.

7. 7

   Garnish the dish with 2 tablespoons of freshly chopped parsley before serving immediately with rice or a light salad.