Chicken in Saffron Sauce

A comforting, flavor packed, Iraqi dish!

Cooking time: 2 hours (only 30 min. Prep.) 

Servings: 4

The journey of this recipe started 5 years ago when I decided to recreate a family classic that would be suitable to go on the tasting menu at one of my pop-ups. To paint a clear picture of where this finished dish derived from; picture a huge bowl of soupy, saffron and lemon flavoured broth which was filled with potato and chicken thighs, and plenty of garlic. I absolutely adored this dish. I loved the way the saffron, lemon and garlic combined and complemented the potato and chicken so well – it just worked! – Philip Juma


  • 8 Chicken breasts ‘supreme cut’ (Boneless thighs are an excellent alternative)
  • 1 kg Desiree potato
  • 2 pints of good quality chicken stock
  • Knob of butter
  • 4 onions
  • 3 gloves of garlic
  • 1 cinnamon stick
  • Olive oil
  • 1 tbls ground fennel
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 generous pinches of saffron
  • Generous squeeze of honey (optional)
  • Juice of 1/2 lemon
  • Handful of golden sultanas
  • 1 litre Sunflower (for deep frying)
  • Red amarynth micro herb
  • Salt and pepper


  • Large Frypan
  • Mandolin & Microplane


  1. Preheat the oven to 180°C
  2. Begin by peeling the potatoes and rinsing them under cold water. Once dry, very carefully slice with a mandolin. You are looking for a 2mm thickness. Take a roasting tin. Use a microplane on ½ a clove of garlic and mix that with a knob of butter. Once mixed, rub the garlic-butter all over the roasting tray. Begin layering your potato in a dauphinoise fashion ensuring each layer is seasoned and the potatoes are layered neatly.
  3. For the remaining recipe Click Here



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