This Saffron Chicken recipe is my adaptation of one of my family's favorite dishes from a restaurant we love. It is just the perfect flavor combination, and I love recreating it at home. It's something I crave, again and again, it's heartwarming and delicious, like comfort food for the summer!
If you are ever in the DFW area, look up Terra Med Grill. This dish is inspired by something they serve. They offer a lunch buffet and it is always a goal to fill up on this during a visit.
The flavors are rich, yet light. I make my version using coconut milk and that provides a perfect richness. I also like how it thickens up and leaves it dairy-free!
Ingredients needed for Saffron Chicken and Mushrooms
- Chicken Breast
- Crimini Mushrooms
- Coconut Milk
- Saffron Threads
- Chicken Base
- Rice Pilaf
- Olive Oil
- Salt and Pepper
- Greek Seasoning
Here is a little step by step image for you. You will think I am a little crazy when you add in all the mushrooms, just remember that they will cook down to ⅓ of what you started with. If you want fewer mushrooms you can always just use one package of them.
This is a stew at its roots. Begin by browning the mushrooms and chicken and batches. Then add in all the liquids and allow the mixture to simmer until it has thickened.
This recipe is simple to make, yet packs a HUGE hit of flavor. It will be one that you will want to make all year round. But it is especially heartwarming in the cooler months.
The saffron offers beautiful floral notes, while the coconut milk adds a wonderfully rich texture and mellow flavor. It is best served over rice pilaf and I make it easy by preparing a box mix of rice to go with it. The chicken stew and the saffron cream are the real stars!
I love serving this Saffron Chicken with my quick-pickled red onion and cucumber mixture. It offers a nice sharp contrast to the coconut cream. I even like to serve some pita chips and Tzatziki next to it like you would chips and salsa with Mexican food!
- 2, 8oz pkg whole Crimini Mushrooms, quartered
- Olive Oil
- Kosher Salt
- Fresh Cracked Black Pepper
- 4, 6oz Chicken Breasts, sliced into strips
- Greek Seasoning
- 2, 13.5 oz cans Coconut Milk - Chaokah brand
- 1 tablespoon Chicken Base
- ½ gram Saffron - about 2 good pinches
- 2 boxes Rice-a-Roni Rice Pilaf, cooked to package directions
- Season you sliced chicken breast strips with a light sprinkle of salt pepper and greek seasoning. Set aside.
- In a medium stew pot, heated over medium-high heat, add a couple of turns of the pan of olive oil to the bottom, about 3 times around or 2 tablespoons. Add in your quartered mushrooms and sauté until completely browned. This will look like WAY TO MANY mushrooms when you first put them in, but they will cook down and be about ⅓ of what you started with. When the mushrooms have cooked down, lightly season them with a pinch of salt and pepper. Remove them from the pan.
- Bring the pan up to temp again, and add another light drizzle of olive oil to the bottom of the pan, about 1 tablespoon. Add in the seasoned chicken breast strips and cook until browned, depending on the size of your pot, do this in batches. When all of your chicken has lightly browned on at least one side, add all the chicken back to the pot, along with the mushrooms, coconut milk, and chicken base.
- Season the stew with a couple of cracks of black pepper and 1 teaspoon of salt. Add in your saffron and stir to combine. Bring the mixture to a boil, then reduce to a simmer. Allow it to simmer for about 20-30 minutes until the coconut milk has reduced and thickened.
- While your chicken is cooking, prepare the rice pilaf to package directions, I usually swap the water that it calls for with chicken stock to add more flavor!
- When the Chicken mixture has finished cooking, taste the sauce and adjust the seasonings as needed.
I like to serve this dish with some pickled cucumber and red onion, it pairs really well with the rich floral notes of the saffron coconut cream. Get my recipe for those HERE!
I also like to add in the crunch of pita chips and tzatziki alongside it as well. It’s like the Greek equivalent to chips and salsa before your Mexican food.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
MORE OF MY RECIPES HERE!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAV Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet setor 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!
Check out this great product for your mason jar, the Ergo Spout lets you turn any jar into a pourable pitcher. Get yours here! I love making my homemade salad dressing and keeping them this way in the refrigerator.