Saffron Chicken with Dates and Almonds

Tender chicken thighs simmered with saffron, cumin, dates, and onion, then topped with toasted almonds for an easy one-pan stovetop dinner.

Prep: 10 min · Cook: 40 min · Yield: 6 · Method: Stovetop

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 medium yellow onion
• 8 dates
• 0.333 cup almonds
• 0.25 teaspoon saffron threads
• 1 teaspoon ground cumin
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Pat the chicken thighs dry and season both sides with the salt and pepper. Slice the onion and dates. (about 5 min)
2. Heat the olive oil in a large covered skillet over medium-high heat. Add the chicken skin-side down and sear for 5 to 6 minutes, until deeply browned. Turn and sear the second side for 2 minutes; transfer the chicken to a plate. (about 8 min) — Medium-high heat
3. Add the onion to the skillet and sauté for 4 to 5 minutes, stirring occasionally, until softened and lightly golden. (about 5 min) — Medium heat
4. Stir in the broth, saffron, cumin, and dates, scraping up any browned bits from the skillet. Return the chicken skin-side up and bring the liquid to a simmer. (about 5 min) — Medium heat
5. Cover and simmer for 20 to 25 minutes, until the thickest part of each thigh reaches 165°F on an instant-read thermometer. (about 25 min) — Gentle simmer
6. Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until lightly golden. Sprinkle them over the chicken before serving. (about 4 min) — Medium heat