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Coconut Saffron Poached Chicken

Coconut Saffron Poached Chicken served in a green shallow bowl with a golden saffron coconut broth.
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This Coconut Saffron Poached Chicken is the chicken counterpart to my Coconut Saffron Poached Fish, and dare I say it, this version might be even better. The magic lies in the technique. With the fish, you sweat down the aromatics, add the coconut milk and saffron, let everything infuse, then slip the fish in at the end. Here, the chicken cooks in the broth from the start. As it poaches, it releases its juices into the coconut and saffron base, creating a broth that’s even deeper, richer and more developed in flavour.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4-6 chicken thigh fillets (boneless, skinless chicken thighs)
  • large pinch of saffron threads
  • vegetable or coconut oil
  • 1 onion, finely chopped
  • 4 garlic cloves, very thinly sliced
  • 2 x 400g tin good-quality coconut milk (at least 70% coconut extract)
  • ½ tsp ground coriander
  • ¼ tsp ground turmeric
  • 2 chicken stock cubes or pots

To serve:

  • small handful fresh coriander, finely chopped
  • drizzle of chilli oil (optional)

Instructions

  1. Season the chicken thigh fillets with salt and set them aside.
  2. Place the saffron threads in a small bowl and grind them to a coarse powder. Add 1 tablespoon of boiling water and leave to steep.
  3. Heat a tablespoon or two of oil in a medium saucepan or sauté pan set over medium heat. Add the onion, season with salt and cook, stirring occasionally, soft and lightly golden, around 10 minutes.
  4. Add the garlic and cook for 1 minute, stirring often, then pour in the coconut milk along with the saffron water, ground coriander, turmeric and the stock cubes. Season with salt and pepper and stir everything together.
  5. Lower the chicken thigh fillets into the broth and bring to a gentle simmer over medium-high heat. Reduce the heat to low/medium-low, cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  6. Let the chicken rest for 5 to 10 minutes before slicing – this step is optional but makes it easier to eat.
  7. Transfer the chicken (sliced or whole) to shallow bowls and ladle the broth over the top. Finish with chopped coriander and a drizzle of chilli oil if you like.
  8. Serve with rice, which soaks up the fragrant coconut–saffron broth beautifully and a side of steamed veg.

Find it online: https://zenaskitchen.com/coconut-saffron-poached-chicken/

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