Saffron-Braised Chicken With Olives and Dukkah

This recipe from chef Larry McGuire of Jeffrey’s and Josephine House in Austin, Texas, pairs chicken braised in saffron-scented white wine with briny green olives and a dusting of the Egyptian spice mix dukkah.

OD-BC355_SFF_05_G_20140521152424Total Time: 35 minutes Serves: 4

2 pounds chicken thighs and/or legs, bone-in and skin-on, Pinch of sweet paprika, ½ teaspoon kosher salt, plus more for seasoning, 1½ tablespoons olive oil, 1 teaspoon saffron, 1½ cups dry white wine, 4 large carrots, cut into 2-inch-long sticks, 1 large yellow onion, cut into ½-inch dice, 6 large cloves garlic, peeled and lightly smashed, ¾ cup pitted green olives (such as Castelvetrano), 2 bay leaves, 2 tablespoons tomato paste, 1½ cups chicken stock, 1 cup pistachios, 1 teaspoon cumin seeds, 1 teaspoon coriander, ½ teaspoon fennel seeds, ½ teaspoon black peppercorns, Chopped parsley, for garnish, Juice of 1 lemon, plus 4 lemon wedges for garnish

1. Sprinkle chicken all over with paprika and salt. Heat oil in a medium Dutch oven over medium-high heat. Once hot, add chicken, skin-side down. Cook until skin crisps and browns, 5 minutes, then flip and cook 3 minutes more. Remove chicken from Dutch oven and set aside.

2. Meanwhile, place saffron in a small bowl, cover with white wine and let sit until saffron softens, 5 minutes.

3. Stir carrots, onions, garlic, olives and bay leaves into Dutch oven and season with salt. Cook over high heat until vegetables soften, about 4 minutes. Stir in tomato paste and cook until it coats vegetables, 1 minute.

4. Return chicken to pot, skin-side up. Add saffron-wine mixture and stock. Bring liquid to a simmer over high heat, then reduce heat to medium-low and cover pot. Braise chicken until cooked through, about 12 minutes.

5. Meanwhile, make dukkah: In a medium skillet over medium heat, toast pistachios, shaking often, 3 minutes. Transfer nuts to a food processor. Add remaining spices and ½ teaspoon salt to skillet and toast until aromatic, about 3 minutes. Transfer spices to food professor and pulse everything together until a coarse mixture forms.

6. Skim fat from braising pot. Season braising liquid with salt and lemon juice to taste. To serve, divide vegetables among four bowls and top with chicken. Spoon braising liquid over top and garnish with dukkah, chopped parsley and lemon wedges.


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