Sheet-Pan Saffron Chicken Kabab with Rice & Crispy Fries
Marinated saffron-yogurt chicken thighs roasted alongside crispy fries and fluffy saffron rice, all on one pan. Serve with hummus and warm pita for a viral-worthy Persian dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- ½ cup Greek yogurt
- ¼ tsp saffron threads
- 3 tbsp lemon juice
- 1.5 cups long-grain white rice
- 1 lb frozen fries
- ¾ cup hummus
- 4 pieces pita bread
Instructions
- 1
Steep saffron threads in 3 tablespoons hot water for 2 minutes until deep golden.
- 2
Mix yogurt, saffron water, lemon juice, and a pinch each of salt and pepper in a bowl.
- 3
Add chicken thighs and toss to coat. Let sit while you prep the sheet pan.
- 4
Preheat oven to 425°F. Arrange marinated chicken on one side of a sheet pan.
- 5
Toss frozen fries with 1 tablespoon olive oil and salt; spread on the other side of the pan.
- 6
Roast chicken and fries together for 20 minutes until chicken reaches 165°F and fries are golden.
- 7
While chicken roasts, boil rice in salted water until tender, about 18 minutes; drain.
- 8
Warm pita and hummus in a skillet or oven for the last 2 minutes of roasting.
- 9
Divide saffron rice between two plates as a base; top with roasted chicken and a pile of crispy fries.
- 10
Serve with warm pita bread, hummus, and a squeeze of lemon.
Tools you’ll need
- sheet pan (18 x 13 inches)
- small bowl
- large pot (for rice)
- instant-read thermometer
- skillet or oven
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