Saffron Pan-Roasted Chicken: A Mediterranean Delight

Get in the mood for spring with our Saffron Pan-Roasted Chicken recipe, a Mediterranean dish that's as easy to prepare as it is delicious.

Ingredients:

• 2 Chicken quarters, skin-on,
• 1/2 oz Olive oil
• 1/4 oz Lemon zest, fresh
• 1 oz Garlic, fresh minced
• 2 oz Kalamata olives
• 2 oz Spanish or Castelvetrano olives
• 8 oz Broth (divided into two parts of 4 oz each)
• 1 pinch Salt, kosher
• 1 pinch Black pepper, cracked
• 4 leaves Italian parsley, fresh

 

For the Prep Broth:

• 16 oz Knorr Ultimate Chicken Concentrate
• 1 oz Water

 

Instructions:

1. Preparation: Season the chicken quarters with salt and pepper. Let them rest, covered, for at least 8 hours so that the flavours can soak in.

2. Searing: Heat olive oil in a heavy-bottomed sauté pan until smoking. Place chicken parts skin-side down and sear for 5 minutes until the skin turns well-browned.

3. Seasoning: Flip the chicken, then add the minced garlic and fresh lemon zest. Cook for another 5 minutes, allowing the flavours to meld.

4. Adding Olives: Introduce the Kalamata and Spanish or Castelvetrano olives to the pan, along with about 1/2 cup of broth. Cover and simmer on medium heat for 5 minutes.

5. Reduction: Remove the lid and increase the heat to high. Continue to simmer for another 5 minutes, allowing the broth to reduce to a thick sauce.

6. Final Touches: Adjust the sauce consistency with a little more broth if needed. Plate the chicken, garnished with fresh Italian parsley leaves.

 

This Saffron Pan-Roasted Chicken is more than a meal; it's a celebration of flavours that brings a piece of the Mediterranean right to your table. Whether you're cooking for a special occasion or a simple weeknight dinner, this dish is sure to impress.