Presented here is an elegant, simple, and quick stew that is inspired by the timeless classic French dish, Chicken Fricassee. In Persian cuisine, spices are used in limited quantities and smaller numbers, herbs and fruits are generally the preferred seasoning elements. The presented mild sauce has saffron as its only dominant seasoning agent. Backed up by my ten-year recipe development experience, I strongly belive saffron and coconut milk form a glorious flavor profile. Saffron is a loud volume ingredient that matches well with the subtle sweetness of coconut. Therefore, coconut milk was substituted with the traditionally used heavy cream in this recipe.
Ingredients:
2 Pounds (~900 gr or 4 large) chicken thighs
6 spring onions, only the lower half and finely chopped
1 small bunch of cilantro stems
2 bay leaves
½ Persian lime
1 TBSP butter
1 TBSP flour
1 can coconut milk
Pinch of powdered saffron
Remove the skin from the thighs and set aside. In
a saucepan, add the thighs, spring onions, cilantro stems, bay leaves, and
enough water to just cover the thighs.
Put the pan on medium heat and poach until the meat is fully cooked. Take out the
thighs and the herbs from the broth and let it reduce to half a cup.
To make the saffron cream sauce, you may optionally heat the previously removed skins in the pan and use the released Schmaltz. If you decide to do so, as soon as an equivalent of a TBSP of oil is accumulated in the pan, remove the skins
(otherwise add a TBSP of butter to the pan). Toast the flour in the oil until
lightly browned. Add the stock, and coconut milk and heat until the sauce is
thick, covering the back of a spoon. Season with saffron and lime juice. Return
the meat and let heat up. Serve with rice.
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