Saffron, orange zest, olives, and wine elevate this easy Tomato Saffron Chicken above the norm. Fancy enough for guests, but simple to make. The chicken with its sauce goes great with rice or pasta.
Please do not skip the anchovies. You won’t be able to taste them, but the recipe becomes just another chicken recipe without them.
Have all your ingredients prepared and ready to go and this recipe will be a snap to make. Check out one reader’s review below.
Tomato Saffron Chicken Recipe
3-1/2 pounds chicken parts (light, dark, or a combination – here I use a quartered whole chicken)
Kosher salt and freshly ground pepper to taste
2-1/2 Tablespoons olive oil, divided use
1/2 medium sweet onion, coarsely chopped
2 bay leaves
1-1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
6 medium garlic cloves, chopped
1/4 cup dry white wine
1/8 teaspoon saffron threads, crumbled
1 cup chicken stock
1 pound ripe tomatoes coarsely chopped OR 1 (28-ounce) can plum tomatoes, drained (reserve juice) and coarsely chopped
1 strip (1 inch x 3 inches) orange zest
1/8 teaspoon cayenne pepper or ground chipotle chile pepper powder
2 anchovies rinsed, patted dry and minced or 1 teaspoon anchovy paste
15 Nicoise or small Greek olives, pitted and coarsely chopped
2 Tablespoons minced fresh parsley
Blot chicken with paper towels and season with kosher salt and freshly-ground pepper.
Heat a heavy 12-inch skillet over medium-high heat. Add 1-1/2 tablespoons of olive oil and place chicken pieces skin-side down in hot pan. Cook until golden brown on each side. (Don’t worry about cooking it all the way through. More cooking is to come.) Remove to a platter and keep warm.
Add remaining 1 tablespoon of olive oil to the skillet and saute onion, bay leaf, and thyme leaves until onions are soft. Add garlic and saute an additional minute, stirring often.
Carefully stir in white wine, then add saffron. Simmer until thickened and wine has almost completely evaporated, then add the chicken stock. Simmer 8 to 10 minutes until reduced to about 1/2 cup. Stir in tomatoes, orange zest, cayenne pepper, and anchovies.
Return chicken to the pan, placing pieces skin-side up, cover, and gently simmer for 15 minutes over medium heat. Stir in olives. Taste and adjust seasonings. Sprinkle with chopped parsley to serve. Goes great with rice or pasta.
Yield: 4 servings
Tomato Saffron Chicken Recipe Photo ©2018 Peggy Filippone
4 out of 5 Stars – Delicious!
Reader Tamboclammy says: “”I made this tonight without the orange zest but I think it was just as delicious. My husband, who never eats leftovers, even said that this would be good leftover. Next time I am going to leave out the olives. We aren’t big olive fans anyway. If you love olives, then by all means leave them in. This one is definitely a keeper!”