Braised Chicken in Tomato Saffron Sauce
Time
Prep: 5 min
Cook: 1 h 20 min
Total: 1 h 25 min
Ingredients (serving 4)
2 poussins or 4 chicken legs (about 1kg/ 2.2lbs)
1 onion
1/2 cup/118ml vegetable oil
1.1lbs/500g tomato passata
1 teaspoon black pepper
1/4 tsp ground saffron
step by step recipe
01
Grind the saffron threads using pestle and mortar. Sprinkle the ground saffron over the ice cubes and set them aside to melt.
02
Peel and finely slice the onions.
03
Gently fry the onion in 3 tbsp of vegetable oil over low to medium heat for 5 min. Remove it from the pan and set it aside.
04
Sear the chicken legs (skinless) or poussin in vegetable oil over medium heat until golden brown all around.
05
Transfer the fried onion back to the Pan, place it over medium heat, and add the tomato passata, a splash of hot water, and saffron water. Season with black pepper and salt and place the poussin or chicken legs in the sauce. Pour some sauce over the chicken, if it isn’t fully submerged in the sauce. Close the lid and reduce the temperature to low. Let the chicken simmer for 1h, occasionally pouring some of the sauce over it.
06
After 1 hour or once the chicken is perfectly cooked and tender, serve it with the tomato saffron sauce and the accompanying rice dish.