Saffron & Ginger Chicken Stew
Savor the rich flavors of the Middle East with this Saffron & Ginger Chicken Stew, a delightful combination of sweetness and warmth. This dish features tender chicken thighs simmered with aromatic spices, vibrant vegetables, and the subtle sweetness of dates, creating a beautifully balanced meal. Traditionally made with quail, this recipe adapts the beloved classic for everyday cooking using readily available chicken. Serve it over a fluffy pilaf and finish with a dollop of yogurt, making it a comforting, satisfying dish perfect for family gatherings or a cozy night in.
6
Servings
550
Calories
16
Ingredients
Ingredients
boneless skinless chicken thighs
1 kg (cut into large chunks)
salt
to taste
black pepper
to taste
plain flour
for dusting
olive oil
as needed (for frying)
leek
1 (white part only, finely sliced)
garlic cloves
2 (crushed)
fresh ginger
1 tablespoon (grated)
red onions
2 (peeled and quartered)
saffron thread
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground ginger
1/2 teaspoon
chicken stock
500 ml
tomato
1 (seeded and diced)
dates
1 tablespoon (seeded and diced)
lemon juice
1 (freshly squeezed)
Instructions
1
1. Begin by dusting the boneless, skinless chicken thighs with seasoned flour. Ensure they are lightly coated for a nice crust once cooked.
2
2. In a large stew pot, heat a generous amount of olive oil over medium-high heat. Brown the chicken in batches, ensuring each piece has a beautiful golden crust. Once browned, remove the chicken from the pot and set aside.
3
3. In the same pot, add a little more olive oil if necessary, and gently sauté the finely sliced leek, crushed garlic, grated fresh ginger, and quartered red onions. Cook for about 5-8 minutes until the onions are softened and aromatic.
4
4. Sprinkle in the saffron threads, ground cinnamon, and ground ginger, stirring well to coat the vegetables. Allow the spices to bloom for a minute.
5
5. Pour in the chicken stock, mixing everything together. Cover the pot, reduce the heat to low, and let it simmer for approximately 20 minutes until the broth turns a rich saffron yellow.
6
6. Return the browned chicken to the pot, adding the seeded and diced tomato and chopped dates. Stir gently, ensuring everything is combined well, and cover to simmer for an additional 30-40 minutes until the chicken is meltingly tender.
7
7. Just before serving, squeeze the juice of one lemon into the stew, adding a fresh, zesty brightness to the dish.
8
8. Serve the stew hot over fluffy pilaf, accompanied by a generous dollop of yogurt for an extra layer of creaminess and flavor.
Nutrition Information
30g
Fat
32g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Saffron & Ginger Chicken Stew?
It is a rich Middle Eastern-inspired dish featuring chicken thighs simmered with saffron, ginger, cinnamon, and dates for a balanced sweet and savory flavor.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
What are the primary proteins and fats in this dish?
Each serving provides 35g of protein and 30g of fat.
What cut of chicken should I use?
The recipe calls for 1 kg of boneless, skinless chicken thighs cut into large chunks.
Why is the chicken dusted in flour?
Dusting the chicken in seasoned flour helps create a golden crust when browning and helps thicken the stew as it simmers.
What vegetables are included in the stew?
The stew includes finely sliced leeks (white part only), crushed garlic, red onions, and diced tomatoes.
How much ginger is used in this recipe?
The recipe uses both 1 tablespoon of grated fresh ginger and 1/2 teaspoon of ground ginger.
What is the role of saffron in this dish?
Saffron provides a vibrant yellow color and a unique, subtle floral aroma to the broth.
Are there any sweet ingredients in this savory stew?
Yes, the stew includes chopped dates, which add a subtle sweetness to balance the aromatic spices.
How long should I brown the chicken?
The chicken should be browned in batches until each piece has a beautiful golden crust.
How long should the onions and leeks be sautéed?
Sauté the leek, garlic, ginger, and red onions for about 5-8 minutes until softened and aromatic.
What is the first simmering step?
After adding the chicken stock and spices, the broth should simmer for about 20 minutes until it turns a rich saffron yellow.
How long does the chicken cook in the stew?
Once returned to the pot with the tomatoes and dates, the chicken simmers for 30-40 minutes until meltingly tender.
When do I add the lemon juice?
Lemon juice is added just before serving to provide a fresh, zesty brightness to the dish.
What is the best way to serve Saffron & Ginger Chicken Stew?
It is best served hot over a fluffy pilaf with a dollop of yogurt for added creaminess.
Can I use bone-in chicken?
While the recipe specifies boneless thighs, bone-in chicken can be used, though it may require a longer simmering time.
What type of onions are recommended?
The recipe recommends using 2 red onions, peeled and quartered.
How much chicken stock is needed?
The recipe requires 500 ml of chicken stock.
Is this recipe inspired by a traditional dish?
Yes, it is an adaptation of a Middle Eastern classic traditionally made with quail.
What spices are used besides saffron and ginger?
The recipe also includes 1/2 teaspoon of ground cinnamon.
What is the carbohydrate content per serving?
There are 32g of carbohydrates per serving.
How do I prepare the leek?
Use only the white part of the leek and slice it finely.
Do I need to peel the tomato?
The recipe suggests seeding and dicing the tomato, but peeling is optional.
What kind of oil is best for frying the chicken?
Olive oil is recommended for browning the chicken and sautéing the vegetables.
Can I substitute the dates?
While dates provide a specific flavor, you could substitute them with raisins or chopped dried apricots for a similar sweetness.
Is this stew considered a hearty meal?
Yes, it is described as a comforting, hearty, and satisfying dish perfect for family meals.
What is the total number of ingredients?
There are 16 ingredients in this recipe.
How should the red onions be cut?
The red onions should be peeled and quartered.
Should the garlic be minced?
The recipe calls for the 2 garlic cloves to be crushed.