Persian Saffron Chicken With Parsley & Lemon

A healthy low-carb, Keto, gluten-free recipe, using traditional saffron for a delicious crowd pleasing dish.

Course Main Course
Keyword Healthy, Low Carb, Persian, Saffron
Prep Time 2 minutes
Cook Time 50 minutes
Total Time 52 minutes


  • 2 Boneless skinless chicken breasts or legs & thighs WITH skin on
  • 1 Large or 2 small onions chopped
  • 1 Tbsp Olive oil
  • 1/4 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp. Butter or more if you prefer
  • Pinch Saffron about 1/4 tsp. or less
  • 1 Tsp Turmeric
  • 1 & 1/2 Jugs of chicken stock I use a Pyrex (See Below)
  • 1/2 Fresh lemon juiced
  • 1/4 cup Finely chopped fresh parsley


  1. Wash & allow chicken to dry off, if using chicken breast cube, or slice into lengths as you like.
  2. Chop the onions & parsley
  3. Heat the olive oil and butter, then brown the chicken quickly over medium heat until golden brown in colour.
  4. Sprinkle the turmeric, salt & pepper

  5. Brown gently as the chicken does not need to be cooked through yet

  6. Once chicken begins to brown, add onion & brown over very low heat until edges of onion pieces are turning golden, Heat chicken stock, add saffron and stir to dissolve & squeeze the lemon juice into the stock, or squeeze directly onto the chicken, then pour the stock over chicken and onions. sprinkle parsley & simmer on very low heat with pan covered 45-50 minutes.

  7. Add more lemon juice if desired, and a tiny bit of additional water/stock if needed, and simmer until chicken is juicy & tender. Serve hot, over rice.

Recipe Notes

You can use leg/thighs or breast of chicken, but we much prefer the legs & thighs as breast can dry out too quickly.
I use a Pyrex Jug to measure out my liquid I find this much easier to keep track.

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