Ingredients:

  • 1/2 teaspoon Saffron threads (High-quality Spanish or Iranian threads)
  • 2 Tablespoons Hot Water
  • 4 large Boneless, skinless Chicken Thighs (600 – 700 g)
  • 1/2 cup Full-fat Greek Yoghurt
  • 1 medium Yellow Onion, grated (~150 g)
  • 2 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Turmeric (Ground)
  • 1 teaspoon Salt (Kosher)
  • 1/2 teaspoon Black Pepper (Freshly ground)
  • 2 Tablespoons Olive Oil (For searing)
  • 1 Tablespoon Unsalted Butter

Instructions:

  1. Bloom the Saffron: Gently crush the saffron threads to release maximum colour. Place the crushed saffron in a small cup and pour over the hot water. Allow it to steep for 10–15 minutes until the water is a deep amber colour. Set aside.
  2. Prepare the Onion: Using a box grater (the fine side), grate the entire onion into a large mixing bowl, collecting all the resulting onion juice. Do not substitute with chopped onion.
  3. Mix the Marinade: Add the Greek yoghurt, lemon juice, turmeric, salt, and pepper to the grated onion and juice. Mix thoroughly.
  4. Incorporate Saffron: Stir half of the bloomed saffron mixture (the water and threads) into the marinade. Reserve the remaining half for basting/glazing later.
  5. Marinate the Chicken: Pat the chicken thighs dry. Add the chicken to the marinade mixture, ensuring every surface is completely coated. Place in the refrigerator, covered, for a minimum of 4 hours, or ideally 12–18 hours.
  6. Pre-heat: Preheat the oven to 190°C (375°F). Remove the chicken from the fridge 30 minutes before cooking to bring it closer to room temperature. Do not wipe off the marinade.
  7. Sear (Optional but Recommended): Heat the olive oil and butter in a heavy-bottomed, oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until deeply golden brown and caramelised in spots.
  8. Bake: Transfer the skillet (or transfer chicken to a baking tray) to the preheated oven. Bake for 25–30 minutes.
  9. Baste and Rest: Remove the chicken from the oven. Brush the reserved saffron liquid over the cooked chicken pieces for colour and shine. Allow the chicken to rest under foil for 5–10 minutes before slicing or serving.
  10. Check Doneness: The internal temperature of the thickest part of the chicken should register 74°C (165°F).