Aromatic Saffron Chicken with Coconut Rice

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.

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 hadn’t thought about my “style” 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 can’t be pinned to any one type of cuisine but rather several. 

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, let’s dive right into this amazing meal, which was nearly impossible for me to name but will surely make your taste buds swoon!

It’s easy, m’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.

Add the chicken to a sealable container or zip lock back and pour in ½ 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 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.

Recipe Adaptations:

• You can use brown rice instead of white rice – just note that if you make this swap, you’ll need to cook the rice longer (according to package instructions).
• Add ½ cup chopped yellow onion and/or 4 cloves garlic.
• Use shrimp in addition to chicken thighs and/or instead of chicken.

More Delicious Fusion Recipes:

• 30-Minute Thai Basil Chicken
• Pineapple Fried Rice
• Slow Cooker Chicken Enchilada Soup
• Mexican Vegan Black Bean Sweet Potato Skillet
• Orange Ginger Chicken Stir Fry
• 15-Minute Thai Curry for One
• Gluten-Free Rice Buns (How to Make Rice Bun Burgers)

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!

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Aromatic Saffron Chicken and Coconut Milk Rice

Saffron chicken and coconut rice made in one skillet or pot for a healthy dinner!

Prep Time20 minutes mins

Cook Time30 minutes mins

Marination Time2 hours hrs

Total Time2 hours hrs 50 minutes mins

Course: Main Dishes

Cuisine: American

Servings: 6 servings

Calories: 465kcal

Author: Julia

Ingredients

• 1.5 to 2 lbs boneless chicken thighs

Turmeric Coconut Milk Marinade:

• 1 15-ounce can full-fat coconut milk
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 1/2 tsp onion powder optional
• 1/4 tsp red pepper flakes optional
• 1 tsp sea salt

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 ½ 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 | Calories: 465kcal | Carbohydrates: 44g | Protein: 22g | Fat: 21g | Fiber: 2g | Sugar: 7g