Ingredients
- Two pinches of Saffron
- 3 teaspoons kosher salt
- 1 tsp Black Pepper
- 4 tbsp East Indian Bottle Masala Add to Cart
- 2 pounds chicken thighs (approx 4-5 pcs) – I prefer using bone in and skin on thighs for the extra flavor boost!
- 2 tablespoons oil of choice (I use Grapeseed oil but EVOO works just as well)
- 1 Lemon, cut into 1/2-inch thick slices
- 1 cup onion, sliced
- 2 tbsp minced Garlic
- 1 pounds potatoes, halved (I use baby potatoes, you could use Yukon Gold or baby Red/Purple potatoes as well)
- 1 tablespoon preserved lemon, chopped
- ⅔ cup Bulgur Wheat
- 2–2 1/2 cups chicken stock
Instructions
- Transfer Saffron, salt, pepper and East Indian Bottle Masala to a mortar and pound into a coarse powder.
- Pat the chicken dry and place on a large plate. Sprinkle the Saffron Masala over the chicken, season both sides really well. Cover and refrigerate for at least 4 hours or overnight is possible
- Preheat the oven to 400°F. Place the olive oil in a cold cast iron or heavy-bottomed skillet. Place the chicken, skin side down in the pan and heat over medium heat. Cook the chicken slowly until the fat begins to render and the skin turns golden, about 10–14 minutes. Don’t rush this step by increasing the heat, you don’t want to burn the Saffron Masala. Flip the chicken and cook for another 5–8 minutes. Transfer the chicken to a plate, leaving the drippings in the pan, and set aside.
- Increase the heat to medium high and add the sliced Onions, minced Garlic and lemon slices in a single layer. Caramelize on one side, about 2–3 minutes, and then transfer them to the plate with the chicken.
- Next, add the potatoes, cut side down, to the skillet and brown on one side, about 4–5 minutes.
- Now deglaze the pan with ¼ cup of the Chicken Stock and add the chopped preserved lemon, honey and the reserved caramelized Onion, Garlic and lemon slices back to the pan.
- Now add the Bulgur Wheat and mix everything really well. Next we’ll nestle the chicken pieces back into the skillet, skin side up and add approx 2 cups of Chicken Stock.
- ** We don’t want to submerge the Chicken in this liquid completely, as we want a crispy skin for our dish.
- Once the liquid starts to come to a gentle simmer, insert your casserole into the oven and bake until the potatoes are fork tender and the chicken is cooked through, about 35–40 minutes. Check the chicken halfway through cooking and if the sauce is reducing too quickly, add more chicken stock, a quarter cup at a time.
- Once done, garnish with your favorite herbs – I love using a mix of Parsley, Cilantro, Chives and Watercress!
