Description
This is an aromatic, juicy, tender chicken dish infused with saffron. It’s a one pan stovetop meal cooked with zucchini that takes just minutes to prepare.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 2 pounds)*
- Celtic sea salt and freshly ground pepper
- 2 tablespoons coconut or olive oil
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh parsley, more for garnish
- A large pinch of saffron (a scant ½ teaspoon)
- 1/4 teaspoon ground cinnamon
- 1 cup chicken broth
- 2 cups zucchini cut into half moons
- 2 tablespoons fresh lemon juice
Instructions
- Dry chicken and season with salt and pepper.
- Heat oil in a large cast iron pan or heavy sauté pan on medium-high heat. Add the chicken skin side down. Cook without turning until well brown about 7-8 minutes.
- Turn chicken over and brown on the other side, about 5 minutes until the chicken is no longer pink.
- Transfer to a plate.
- Spoon out about 3 tablespoons of the fat from the pan.
- Return the pan to medium high heat. Add onion, garlic, parsley and saffron. Season with salt and pepper and sauté, stirring occasionally until onion is translucent, about 5 minutes.
- Sprinkle the cinnamon over the onion and stir.
- Add broth, scrape the bottom of the pan, and bring to a simmer over medium-high.
- Put chicken back into the pan. Arrange the zucchini between the chicken and cook until the sauce is thickened, and the zucchini is just cooked, about 5 minutes. Add more stock if the pan gets dry.
- Stir in the lemon juice, taste and adjust salt. Add more lemon if needed.
- Spoon zucchini and pan sauces over the chicken. Sprinkle with extra parsley if desired.
- Serve alone or with rice, quinoa or cauliflower rice.
Notes
Can also be made with boneless, skinless chicken thighs or breasts. Cook the chicken for a shorter period of time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Chicken
- Cuisine: Paleo, Gluten-Free, Keto, Whole30