All of the flavor of fajitas without the drippy mess is in these cheesy chicken sandwich melts!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon saffron threads
- 3 tablespoons hot water, or more as needed
- 1 ½ pounds boneless, skinless chicken thighs
- 2 teaspoons kosher salt, divided
- freshly cracked black pepper to taste
- 1 tablespoon vegetable oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1 ½ cups chicken stock
Instructions
- Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes – the water should turn bright yellow/orange. Set aside.
- Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
- Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.
- You can use turmeric instead of curry powder if you like. I recommend using Diamond Crystal(R) kosher salt.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 5 g |
| Sodium | 1301 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
For once, I did not improvise anything. Very flavorful and tender. I served it with pearl couscous. Excellent.
Great recipe. Did not change a thing. Served over Jasmine rice. Even better the next day!
Why I gave this 5 stars- really flavorful, finally used my saffron and curry, relatively easy dish to make and also healthy. We enjoyed dinner and I will definitely make this again. I followed the recipe other than I did not use a non-stick pan which was fine because when you add the broth it will deglaze the pan.
Super easy and delicious! Glad I took a chance with my expensive saffron. Will definitely make again. This does make a lot of sauce – you could easily add more chicken for a larger crowd.
My husband and I both went back for seconds, so I guess it was a hit. I served with orzo.
Easy, tasty, low-carb, low-calorie dish.