Good morning I are going to share those Are looking for a saffron and cinnamon braised chicken with lemon yogurt recipe that is appetizing The method of preparing it is very not too difficult. Just need patience and persistence. So that saffron and cinnamon braised chicken with lemon yogurt has aroma and taste that able arouse appetite.

In order for the taste of saffron and cinnamon braised chicken with lemon yogurt, you need to do first from the type of ingredients, then selection of ingredients that are fresh until how to make and serve it. No need Confused if want to prepare saffron and cinnamon braised chicken with lemon yogurt good as long as you know the trick and how to make this dish you can be treat very special.

Ingredients and seasonings required in make

1. Prepare 1 cup chicken stock
2. Use 1 pinch saffron
3. Take 6 chicken thighs, bone-in and skin-on
4. Prepare 1 large onion, sliced
5. Take 1 cinnamon stick
6. Prepare 1 small handful fresh cilantro, chopped
7. Prepare 100 g plain Greek yogurt
8. Prepare Rind of 1 lemon, finely grated
9. Take 1 tbsp milk

Add half of the rice and stir well to combine. Add the dissolved saffron to the pan with the cardomon, then add the chicken. Turn the chicken pieces in the mix, coating well. Uncover the pan and continue cooking, turning often until the liquid is almost gone.

Step by step to make Saffron and cinnamon braised chicken with lemon yogurt:

1. Heat the chicken stock in a cup in the microwave, then drop in the saffron and allow it to infuse while you continue cooking.
2. Add a splash of veg oil to a medium pan on medium-high heat. Season the chicken with salt and pepper, then sear in the pan for 3 minutes per side until browned.
3. Remove the chicken to a plate. If there's a lot of grease in the pan, drain all but a few tbsp. Add the onion and fry until soft and translucent (about 3 to 4 minutes).
4. Lay the cinnamon stick in with the onions. Arrange the chicken thighs on top. Pour in the saffron-infused stock, and add a pinch of salt and a couple of grinds of freshly cracked black pepper. Turn the heat down to low and cover the pan. Let simmer for 15 minutes.
5. Remove the lid and continue simmering about 5 minutes to reduce the sauce. Check the seasoning and add more salt and pepper as needed. Remove the cinnamon stick. Add the cilantro.
6. In a bowl, mix the yogurt with the lemon rind and a pinch of salt. Stir in the milk to thin it out slightly.
7. Serve the chicken with a dollop of lemon yogurt. This all goes great atop a mound of couscous.
8. Done and ready to serve!

Tuck lemon wedges here and there. Add saffron mixed with water and lemon juice to the water remaining in your pot. With a hand or regular blender, process the juice and onion until nice and smooth. Arrange your chicken in a platter and pour the sauce over the chicken. Set aside while you prepare the chicken.

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