25-Min Saffron Chicken Skewers with Crispy Rice
Marinated saffron chicken seared on a sheet pan with yogurt spice rub, finished with barberry and crispy saffron rice. Persian flavors in a weeknight format.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ cup plain yogurt
- ¼ tsp saffron threads
- 1 tsp ground cumin
- 1 whole lemon (juiced)
- 1.5 cups cooked white or basmati rice
- 2 tbsp dried barberries or tart cherries
- 2 tbsp butter
Instructions
- 1
Steep saffron in 2 tbsp hot water for 2 minutes until fragrant and golden.
- 2
Mix yogurt, saffron liquid, cumin, lemon juice, salt, and pepper in a bowl.
- 3
Cut chicken breasts in half lengthwise; coat all sides with yogurt marinade.
- 4
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering.
- 5
Sear chicken 4 minutes per side without moving until golden brown and cooked through.
- 6
Warm rice with butter and barberries in a separate skillet, stirring gently, until heated through.
- 7
Plate rice, top with saffron chicken, drizzle pan juices over top.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- medium mixing bowl
- cutting board
- knife
- small saucepan or heatproof bowl
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