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
4large thighs
2tspsaffron simple syrup
2tbspolive oil
2tspsalt
1tspblack pepper
1tbspfresh garlic
½tspsmoked paprika
Instructions
Preheat a seasoned cast iron skillet to medium heat.
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.
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.
Add chicken thighs to the skillet and sear each side for 5-6 minutes, or until golden brown.
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.
Reduce heat to medium low, cover, and cook until chicken thighs reach 165F, about 10-12 more minutes.
Enjoy over a bed of farro, with roasted vegetables, or roasted potatoes!