Autumn meals are by far some of the most comforting of the year. The weather's cool, the air is crisp, but the kitchen is warm and toasty. It's this comfy ambiance that makes this Autumn Saffron Chicken recipe such a favorites. With culinary roots in a Joojeh Kabab — a mouthwatering classic Persian grilled chicken recipe that's been beloved for centuries — we know you'll love this succulent saffron dish as much as we do.
Serve with local, seasonal sides, like roasted butternut squash and our amazing 10 Minute Kale recipe, and you've got a delish, colorful and aromatic dinner that will inspire all of your senses.
(Psst: Among the many, many health benefits of saffron is its highly lauded ability to spice up life in the bedroom, so if the kitchen isn’t the only place you want things to get steamy, definitely give this dish a go!)
Autumn Saffron Chicken
- 2 chicken breasts, cut into 1.5 inch cubes (or 2 whole thighs)
- ¼ cup saffron threads or powder
- 1 tsp garlic powder
- 1 tsp salt
- Juice from 1 whole lemon, squeezed
- 2 tbsp olive oil
- Combine all ingredients except the chicken together in a medium bowl and whisk.
- Add chicken cubes. Coat meat thoroughly with marinade.
- Cover and place in fridge, allowing to marinate for at least 30 minutes (a few hours is best!)
- Cook chicken when ready to eat. You can BBQ, bake, or grill. They all taste great!
- Plate with the rest of your meal and enjoy!
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Thanks looking forward to saffron dish. With chicken. Keep sending your recipes. Thank you
Ditto what the precious two said about the Saffron. Is it 1/4 tsp or tbsp?
1/4 cup of saffron? Maybe 1/4 tsp? Saffron is the world’s most expensive spice and pretty potent. I’ve never seen it used in that quantity. I’m pretty sure it’s a typo.
1/4 cup saffron seems like a excessive amount (and expensive)! Is that correct?