How to Prepare Super Quick Homemade Saffron and cinnamon braised chicken with lemon yogurt

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, saffron and cinnamon braised chicken with lemon yogurt. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Saffron and cinnamon braised chicken with lemon yogurt is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Saffron and cinnamon braised chicken with lemon yogurt is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have saffron and cinnamon braised chicken with lemon yogurt using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Saffron and cinnamon braised chicken with lemon yogurt:

1. Make ready 1 cup chicken stock
2. Take 1 pinch saffron
3. Prepare 6 chicken thighs, bone-in and skin-on
4. Make ready 1 large onion, sliced
5. Make ready 1 cinnamon stick
6. Get 1 small handful fresh cilantro, chopped
7. Make ready 100 g plain Greek yogurt
8. Prepare Rind of 1 lemon, finely grated
9. Make ready 1 tbsp milk

Steps to make Saffron and cinnamon braised chicken with lemon yogurt:

1. Heat the chicken stock in a cup in the microwave, then drop in the saffron and allow it to infuse while you continue cooking.
2. Add a splash of veg oil to a medium pan on medium-high heat. Season the chicken with salt and pepper, then sear in the pan for 3 minutes per side until browned.
3. Remove the chicken to a plate. If there's a lot of grease in the pan, drain all but a few tbsp. Add the onion and fry until soft and translucent (about 3 to 4 minutes).
4. Lay the cinnamon stick in with the onions. Arrange the chicken thighs on top. Pour in the saffron-infused stock, and add a pinch of salt and a couple of grinds of freshly cracked black pepper. Turn the heat down to low and cover the pan. Let simmer for 15 minutes.
5. Remove the lid and continue simmering about 5 minutes to reduce the sauce. Check the seasoning and add more salt and pepper as needed. Remove the cinnamon stick. Add the cilantro.
6. In a bowl, mix the yogurt with the lemon rind and a pinch of salt. Stir in the milk to thin it out slightly.
7. Serve the chicken with a dollop of lemon yogurt. This all goes great atop a mound of couscous.

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