The sunshine colors of this stew are incredible, and all the more enhanced by the exotic and luxurious strands of saffron. Despite having a mere four ingredients (barring water and salt), the flavors are so intense and burst your senses. This chicken lemon saffron stew is beautiful to look at, incredible to smell, and amazing to taste along with some plain white rice.
1 Tbsp oil
1×1.5kg chicken, cut into 8
5 large potatoes
1 pinch saffron
4 lemons, juice and zest
1 1/2 tsp salt
Soak the pinch of saffron in half a cup of boiled water for 10 minutes or cold water overnight.
In a large pot, heat the oil and color the chicken skin-side down until golden on both sides but still uncooked inside.
Pour out extra oil and discard.
Peel, wash, and cut the potatoes in large cubes. Add to the chicken.
Pour enough boiled water just to cover the chicken and potatoes.
Add the saffron and the soaking water; add the lemon juice and zest; add the salt.
Bring to a boil; cover; reduce to a simmer and let for 1 hour to 90 minutes.
Serve with some rice.