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28 April, 2020

Chicken Thighs in Saffron Cream

Posted in : Fusion Recipes, Latin Recipes, Portuguese Recipes, Recipes on by : HugoE521 Tags: , ,

This was a combination of a few flavors I enjoy within Greek, Southern Portuguese and Northern Spanish cuisines. Make your own pepper paste and you’ll thank me later.


  • Boneless Chicken Thighs, 6-8 pieces
  • Fresh Garlic, 3 cloves diced
  • Olive Oil, 1/4 cup + 2 TBSP
  • Cumin Seeds, toasted, 2 tsp
  • Portuguese Red Pepper Paste (Pimentao), 2 Heaping TBSP (link to make your own here)
  • Greek Yogurt, 1/2 cup
  • Medium Onions, 2 diced
  • Tomato Paste, 1 heaping TBSP
  • White Wine, 1/2 cup
  • Chicken Stock, 1 cup
  • Heavy Cream, 1/4 cup (to your taste)
  • Saffron, 1/2 tsp
  • Green Olives, handful with about a TBSP of brine
  • Bay Leaf (Laurel), 1
  • Lemon, one half
  • Parsley Leaves, handful, diced
  • Sea Salt
  • Fresh Black Pepper


  • Large Skillet
  • Mixing Bowl
  • Tongs


Mix together the chicken pepper paste, yogurt, olive oil, cumin, garlic, some black pepper and half of the onions in a large bowl and marinate at least one hour.

Heat skillet to medium high, Add olive oil. When oil is shimmering, add the chicken to brown on both sides then cook through for 5-6 minutes each side. When cooked, reserve the chicken onto a plate. In the leftover oil, add the remaining onions and cook 2-3 minutes till translucent, Add tomato paste and cook through for 1-2 minutes; deglaze pan with white wine ensure you get all the brown bits, add chicken stock, saffron, olives, brine, bay leaf and juice of the lemon. Bring to a boil then bring down to medium, place the chicken back coating one side then the other, simmer to thicken the sauce; after liquid thickens about 25%, remove chicken, add cream, season with salt and pepper. Serve chicken upon rice, couscous, or boiled potatoes. Pour sauce over it all and top with parsley if desired.

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