20-Min Saffron Chicken with Barberry Rice
Sheet-pan saffron chicken thighs with golden barberry-studded rice and fresh Shirazi salad. Tastes like restaurant Persian, tastes like dinner tonight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Steep saffron in 2 tbsp hot water for 3 minutes, then pour into 2 cups water. Boil the water in a kettle.
Step 2
Rinse rice, then combine with saffron water and 1 tsp salt in a skillet over medium-high heat.
Step 3
Season chicken thighs with salt and pepper. Nestle them into the rice, then cover tightly with foil.
Step 4
Reduce heat to medium and cook covered for 12 minutes until rice is tender and chicken is cooked through.
Step 5
Dice tomato and cucumber, toss with parsley, lemon juice, salt, and pepper for Shirazi salad.
Step 6
Scatter barberries over rice. Remove foil, fluff with a fork, and serve with salad alongside.
Tools you’ll need
- 12-inch skillet with tight-fitting lid or foil
- kettle
- cutting board
- knife
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