Directions 6 steps | 75 Minutes
In a small bowl, stir together the saffron and 1 cup of water. Set aside.
In a second small bowl, stir together the tomato paste with ½ cup of white wine or water. Set aside.
In a Dutch oven over medium-high heat, heat the oil. Season the chicken thighs with salt and pepper. Brown the chicken thighs on all sides in batches, adding more oil if necessary.
Return all the chicken pieces to the pot and add the onion, garlic, saffron mixture and tomato paste mixture. Bring the mixture to a boil, then lower heat to medium-low and simmer for 30-45 minutes or until the chicken is cooked all the way through. Check with an instant-read thermometer. The temperature should reach 165 degrees.
Dissolve the yogurt, if using, in the sauce.
Using tongs, gently arrange the chicken on a warmed platter or shallow bowl. Pour the sauce over the chicken and serve hot. Enjoy!
It is important to use bone-in chicken for this recipe. When cooked with the bone, it adds a much richer flavor to the dish.
- Use whole cut-up chicken pieces or other favorite parts. If using only chicken breast, you can decrease the cooking time to 20-22 minutes.
- Serve over steamed rice or pasta.
- Add chunks of yellow or red potatoes about 20 minutes before the end of cooking time.