Kozani Chicken with Saffron
Saffron Threads in Kozani Chicken
A warmly spiced chicken dish from Kozani, as region in Greece. In this recipe, we used Safaroma's Pure Saffron Thread for this recipe as Saffron from Afghanistan is gives you a darker yellow color and its aroma and taste are perfect. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes.
- 8 chicken thighs, skin removed
- pinch of saffron
- 4 tbsp olive oil
- 3 red onions, thinly sliced
- 1½ tbsp sweet paprika
- 20 pitted prunes
- 1 tsp salt
- 6 turns black pepper mill
Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid.
Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes.
Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.
If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.
Serve with pilaf rice.