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Feeling like I won the lottery because my kitchen is stocked with saffron right now. Never fear though because these Saffron Seared Chicken Thighs actually use a saffron simple syrup. I know this illusive and expensive ingredient can be tricky to find, so I tested this recipe using a saffron simple syrup that adds that gorgeous bright color as well as that aromatic and distinct flavor that saffron provides.

Dig into each juicy and tender bite of these chicken thighs!

Let’s get cooking!

Ingredients

4 large thighs

2 tsp saffron simple syrup

2 tbsp olive oil

2 tsp salt

1 tsp black pepper

1tbsp fresh garlic

½ tsp smoked paprika

 

Directions

  1. Preheat a seasoned cast iron skillet to medium heat.
  2. In the meantime, combine olive oil, simple syrup, salt, pepper, fresh garlic, and smoked paprika. Once these are well-combined, coat each chicken thigh in the mixture.
    1. Note: You can do this by tossing all of the thighs in a large bowl with the glaze, or simply brushing it on with a basting brush.
  3. Add chicken thighs to the skillet and sear each side for 5-6 minutes, or until golden brown.
    1. Note: I recommend adding a weight like another cast iron skillet or dutch oven to really improve the contact and achieve a deeply golden, crispy skin.
  4. Reduce heat to medium low, cover, and cook until chicken thighs reach 165F, about 10-12 more minutes.
  5. Enjoy over a bed of farro, with roasted vegetables, or roasted potatoes!

 

Print
Saffron Seared Chicken Thighs
Feeling like I won the lottery because my kitchen is stocked with saffron right now. Never fear though because these Saffron Seared Chicken Thighs actually use a saffron simple syrup. I know this illusive and expensive ingredient can be tricky to find, so I tested this recipe using a saffron simple syrup that adds that gorgeous bright color as well as that aromatic and distinct flavor that saffron provides.
Author: Maddie Augustin
Ingredients
  • 4 large thighs
  • 2 tsp saffron simple syrup
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp fresh garlic
  • ½ tsp smoked paprika
Instructions
  1. Preheat a seasoned cast iron skillet to medium heat.
  2. In the meantime, combine olive oil, simple syrup, salt, pepper, fresh garlic, and smoked paprika. Once these are well-combined, coat each chicken thigh in the mixture.
  3. Note: You can do this by tossing all of the thighs in a large bowl with the glaze, or simply brushing it on with a basting brush.
  4. Add chicken thighs to the skillet and sear each side for 5-6 minutes, or until golden brown.
  5. Note: I recommend adding a weight like another cast iron skillet or dutch oven to really improve the contact and achieve a deeply golden, crispy skin.
  6. Reduce heat to medium low, cover, and cook until chicken thighs reach 165F, about 10-12 more minutes.
  7. Enjoy over a bed of farro, with roasted vegetables, or roasted potatoes!