How to Make Tasty Saffron Chicken with olives

How to Make Tasty Saffron Chicken with olives Delicious, fresh and tasty.

Saffron Chicken with olives. Season the chicken liberally with salt and pepper. In a large skillet, heat the olive oil, four turns of the pan, over medium-high. Saffron Chicken with olives Not a typical Moroccan style.

Season the chicken liberally with salt and pepper.

In a large skillet, heat the olive oil, four turns of the pan, over medium-high.

Working in batches if necessary, cook the chicken, turning once, until browned on.

You can have Saffron Chicken with olives using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Saffron Chicken with olives

1. Prepare 3 of chicken quarters.

2. Prepare 2 strips of quality thick cut bacon.

3. It’s 1 of diced shalot.

4. You need 1-2 cloves of diced garlic.

5. It’s 4-5 of sliced queen olives.

6. You need 1 tbs of diced capers.

7. Prepare 1/4 cup of heavy cream.

8. You need 2 cups of chicken stock.

9. You need 2 tbs of butter.

10. You need 1/3 cup of flour.

11. Prepare 1 tbs of smoked paprika.

12. It’s 1/2 tsp of saffron.

13. You need of Olive oil.

14. It’s of salt.

15. It’s of pepper.

Saffron is one of the most expensive spices in the world, but you need only a little dash for this recipe.

And the good news is that your local Trader Joe's carries it for a very reasonable price.

For this Chicken Saffron Rice recipe I used Spanish olives stuffed with pimento peppers, but any green olives will work here.

Add the sherry and bring to a simmer.

Saffron Chicken with olives step by step

1. Rub chicken with smoked paprika, pepper and salt. Set aside. Heat oven to 400. Prepare saffron by chopping and adding to 1 tbs warm water. Set aside..

2. Fine chop the bacon and fry in an oven proof skillet..

3. Add enough Olive oil to fry and crisp both sides of the chicken on medium-high heat..

4. Add garlic, shallots, olives, capers and saffron mix. Add 1 cup of chicken stock. Place in 400 degree oven..

5. Bake uncovered untill chicken is done and add the rest of the stock 1/2 way through the cooking process making sure not to cook out the liquid..

6. Remove chicken from skillet. Add butter and cream and cook at medium heat. Add flour as needed to thicken. Be sure to add the flour to cooled liquid and then re-incorporate. Strain sauce and serve with chicken. I like adding the sauce solids to the top of the chicken, but DO what you like!.

Add the olives, orange juice and zest, and saffron stock.

Slide the chicken and any juices back into the skillet.

Serve the chicken in shallow bowls topped with the herbs and almonds.

Serve with the bread alongside for mopping.

Spanish Style Chicken & Saffron Potatoes The food of Andalucia is a reflection of its history and culture and there is a big influence from North Africa.