Saffron Chicken and Potatoes
Ingredients
- 4 large whole chicken thighs
- 1 tbsp olive oil
- 1 tbsp finely chopped garlic
- 1 medium onion finely sliced
- 1/3 tsp saffron threads
- 600ml chicken stock
- 900g peeled potatoes sliced approx 0.75cm thick
- Salt and pepper
Preparation
Make up or heat up the stock and stir in the saffron, then set aside. Preheat the fan oven to 170 degrees Celsius.
Put a cast iron pot on the hob, add the olive oil, and heat to medium high. Place the chicken thighs skin side down for five minutes, remove from the heat for a couple of minutes to prevent sticking, then turn over and seal the other side for a few minutes. Remove the chicken from the pan and set aside.
Add the onions and a pinch of salt, and turn the heat down slightly. Sauté until soft, about 10 minutes, then stir in the garlic and sauté for a few minutes. Remove from the heat, stir in the sliced potatoes, place the chicken thighs on top, add a larger pinch of salt and a pinch of pepper, and pour the stock over everything.
Put the pot in the oven and bake for 40 minutes. Remove and baste the top with the saffron stock, then bake for another 20 minutes. Serve with your choice of vegetables.
