One-pot Aromatic Saffron Chicken and Coconut Rice with turmeric, coconut milk, peas, raisins and saffron threads – A flavorful, unique fusion dinner recipe that is amazing for sharing or meal prepping.

One-Pot Aromatic Saffron Chicken and Coconut Rice - a flavorful healthful fusion dinner recipe

While this recipe comes off as a dish that has a rich cultural background, its origin is simply my imagination. 

Aromatic saffron chicken with coconut rice was simply born out of my craving for something big in flavor, with a counterbalance of salt, sweet, and cream. 

You could say it is a magical amalgamation of Indian, Middle Eastern and Thai faire. A fusion recipe, if you will.

I hadnโ€™t thought about my โ€œstyleโ€ of cooking until recently, but I have come to realize it is exactly meals such as this. Fresh, flavorful dishes that combine big aromatic flavors and often canโ€™t be pinned to any one type of cuisine but rather several. 

Aromatic Saffron Chicken with Coconut Rice in a large skillet with slices of lemon

While I absolutely LOVE authentic anything (Thai, Indian, Mexican, Chinese, you name it), I also enjoy me-ifying meals by swapping out ingredients that are difficult to find, figuring out ways of cutting down prep time without sacrificing flavor, and always injecting nutrients whenever possible.

So without further adieu, letโ€™s dive right into this amazing meal, which was nearly impossible for me to name but will surely make your taste buds swoon!

Itโ€™s easy, mโ€™kay!

How to Make Aromatic Saffron Chicken with Coconut Rice:

Combine the coconut milk, turmeric, cinnamon, onion powder, red pepper flakes and sea salt in a blender and blend until smooth.

Ingredients for an aromatic turmeric marinade in a blender

Add the chicken to a sealable container or zip lock back and pour in ยฝ cup of the turmeric coconut milk mixture. Marinate at least 15 minutes, up to 12 hours.

Transfer rice to a large bowl or measuring cup and cover with at least 2 inches of water. Soak at least 15 minutes (up to 12 hours). Drain the water and set rice aside until ready to use.

Heat a large skillet with a deep lip (or dutch oven) over medium heat and add the chicken with the marinade. 

Aromatic Saffron Chicken cooking in a skillet

Brown for 3 minutes per side.

Browning turmeric chicken thighs in a skillet

Add rice, remaining coconut milk mixture and water to the skillet and stir. Bring to a full boil. Add saffron threads, peas, and raisins and return to a boil. 

Adding saffron to skillet of turmeric marinated chicken

Reduce heat to a simmer, cover and cook 10 minutes. 

Cooking saffron chicken in a large skillet with coconut milk marinade and rice

Remove lid, stir, replace lid. Let sit 10 more minutes with no heat.

Finished saffron chicken and coconut rice in a skillet on a stove top

Recipe Adaptations:

  • You can use brown rice instead of white rice – just note that if you make this swap, youโ€™ll need to cook the rice longer (according to package instructions).
  • Add ยฝ cup chopped yellow onion and/or 4 cloves garlic.
  • Use shrimp in addition to chicken thighs and/or instead of chicken.

Aromatic Saffron Chicken and Coconut Rice - an easy one-pot dinner recipe

More Delicious Fusion Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Aromatic Saffron Chicken with Coconut Rice in a large skillet with slices of lemon

Aromatic Saffron Chicken and Coconut Milk Rice

5 from 2 votes
Saffron chicken and coconut rice made in one skillet or pot for a healthy dinner!
Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 2 hours
Total Time 2 hours 50 minutes
Servings: 6 servings

Ingredients

  • 1.5 to 2 lbs boneless chicken thighs

Turmeric Coconut Milk Marinade:

For the Rice Skillet:

  • 2 cups white rice soaked
  • 1 cup water
  • 1/4 tsp one pinch saffron threads
  • 1 cup frozen peas
  • 1/2 cup raisins
  • 1 lemon sliced for serving

Instructions

  • Combine the coconut milk, turmeric, cinnamon, onion powder, red pepper flakes and sea salt in a blender and blend until smooth.
  • Add the chicken to a sealable container or zip lock back and pour in ยฝ cup of the turmeric coconut milk mixture. Marinate at least 15 minutes, up to 12 hours.
  • Transfer rice to a large bowl or measuring cup and cover with at least 2 inches of water. Soak at least 15 minutes (up to 12 hours). Drain the water and set rice aside until ready to use.
  • Heat a large skillet with a deep lip (or dutch oven) over medium heat and add the chicken with the marinade. Brown chicken for 3 minutes per side.
  • Add rice, remaining coconut milk mixture and water to the skillet and stir. Bring to a full boil. Add saffron threads, peas, and raisins and return to a boil.
  • Reduce heat to a simmer, cover and cook 10 minutes.
  • Remove lid, stir, replace lid. Let sit 10 more minutes with no heat. Taste the rice for flavor and add more sea salt and/or a squeeze of fresh lemon juice to taste. Serve with fresh lemon wedges.

Nutrition

Serving: 1of 6 ยท Calories: 465kcal ยท Carbohydrates: 44g ยท Protein: 22g ยท Fat: 21g ยท Fiber: 2g ยท Sugar: 7g
Author: Julia
Course: Main Dishes
Cuisine: American
Keyword: chicken recipe, coconut rice, healthy dinner recipe, Indian food, one pot meal, saffron, saffron chicken, turmeric
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

One-Pot Saffron Chicken with Coconut Rice - an easy, delicious fusion recipe requiring minimal prep or cleanup!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Iโ€™m glad I found this recipe! Week nights are one pot meals and it was soo easy to make and absolutely delicious!

    1. You can add it just after browning the chicken and before adding the rice and coconut milk. Simply sautรฉ them for a few minutes until fragrant before adding the rice ๐Ÿ™‚ Enjoy!

  2. Thank you for making this low FODmap!! It looks delicious and I can’t wait to try it. Now I need to find some saffron threads.

  3. This is an excellent idea for meal prep for the week! I am salivating just thinking about it! I was thinking replacing peas with edamame, and maybe adding some slivered almonds for crunch… I cannot wait to make this!

    1. I’m so happy you like the idea of it, Genevieve! Let me know how you like it after trying it!! xoxo

  4. What an interesting and flavorful recipe. I have saffron in my spice cabinet, but seldom use it from lack of experience. This looks like a great recipe to try!