20-Min Saffron Chicken with Barberry Rice
Sheet-pan saffron chicken thighs with golden barberry-studded rice and fresh Shirazi salad. Tastes like restaurant Persian, tastes like dinner tonight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb boneless chicken thighs
- 1 cup basmati rice
- ¼ cup barberries (or dried cranberries)
- ¼ tsp saffron threads
- 1 large tomato
- 1 medium cucumber
- ½ cup fresh parsley (chopped)
Instructions
- 1
Steep saffron in 2 tbsp hot water for 3 minutes, then pour into 2 cups water. Boil the water in a kettle.
- 2
Rinse rice, then combine with saffron water and 1 tsp salt in a skillet over medium-high heat.
- 3
Season chicken thighs with salt and pepper. Nestle them into the rice, then cover tightly with foil.
- 4
Reduce heat to medium and cook covered for 12 minutes until rice is tender and chicken is cooked through.
- 5
Dice tomato and cucumber, toss with parsley, lemon juice, salt, and pepper for Shirazi salad.
- 6
Scatter barberries over rice. Remove foil, fluff with a fork, and serve with salad alongside.
Tools you’ll need
- 12-inch skillet with tight-fitting lid or foil
- kettle
- cutting board
- knife
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