Saffron is truly a treasure.
It’s sweet, aromatic, citrusy – and simply lovely.
Use in sparingly and savor every bite!
“Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world’s most costly spice by weight.”
Chicken & Spicy Tomato Saffron Jam
Chicken & Spicy Tomato Saffron Jam
4 Tbs. butter
2 giant, bone-in, skin-on chicken breasts
sea salt and pepper
1 28oz. can plum tomatoes, chopped in juice
1/2 cup dark brown sugar
2 Tbs. apple cider vinegar
1 tsp. ancho chili paste
1 tsp. sea salt
1/2 tsp. ground cumin
1/4 tsp. smoked paprika
1/4 tsp. saffron threads
juice and zest of 1 fresh lemon
Combine the tomatoes through paprika in a large Dutch oven. Heat slow and low, cooking until reduced and thickened, about two hours. You’ll be reducing the heat to medium and gently boil, stirring occasionally, until thick and jammy. You’ll know it’s done when you scrape a spoon across the bottom of the pot and no liquid fills in the path.
Set aside.
In another large pot, heat the butter and season the chicken with salt and pepper.
Sauté, skin side down, until golden brown.
Flip and sauté the other side.
Reduce the heat to low and continue cooking until the chicken in safely cooked through.
Add the tomato jam and coat the chicken, adding the lemon juice and saffron. Remove from heat and serve.
