Golden Saffron Chicken Tahchin
Crispy-bottomed saffron rice cake studded with tender chicken, yogurt, and fragrant spices. One skillet, 25 minutes, total comfort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 22g
Ingredients
- 1.5 cups cooked shredded chicken
- 3 cups cooked rice
- ¾ cup plain yogurt
- ¼ tsp saffron threads
- 2 whole eggs
- 4 tbsp butter
Instructions
- 1
Steep saffron in 2 tbsp hot water for 2 minutes until fragrant and the water turns golden.
- 2
Whisk yogurt, eggs, and saffron water together. Fold in cooked chicken and rice gently until combined.
- 3
Heat butter in a 12-inch nonstick skillet over medium-high until foaming, about 90 seconds.
- 4
Pour rice mixture into skillet and smooth the top. Cook 5 minutes without stirring until the bottom starts to brown.
- 5
Cover skillet loosely with foil. Reduce heat to medium and cook 12 minutes until the edges pull from the pan.
- 6
Run a spatula around the edges and invert onto a plate so the crispy golden bottom is now on top. Serve hot.
Tools you’ll need
- 12-inch nonstick skillet
- small bowl
- whisk
- spatula
- plate (for inverting)
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