Crispy Saffron Yogurt Chicken & Freekeh Pilaf with Golden Raisin Chutney

This Middle Eastern-inspired dish combines tender chicken marinated in vibrant saffron-infused yogurt, creating a beautifully golden, crispy exterior when baked. It's served over nutty freekeh, an ancient grain packing 8g of protein per serving, for a complete high-protein meal. The sweet-tart golden raisin chutney adds the perfect bright contrast that's gone viral for its unique flavor combination and beautiful presentation.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• For the Saffron Yogurt Chicken:
• 1.5 lbs boneless, skinless chicken thighs
• 1 cup plain Greek yogurt (full-fat recommended)
• 1 tsp saffron threads, steeped in 2 tbsp warm water
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Salt and black pepper to taste
• For the Freekeh Pilaf:
• 1 cup cracked freekeh, rinsed
• 2 cups chicken or vegetable broth
• 1 tbsp olive oil
• ½ red onion, finely diced
• ¼ cup chopped fresh parsley
• 2 tbsp toasted pine nuts
• For the Golden Raisin Chutney:
• ½ cup golden raisins
• ¼ cup apple cider vinegar
• 2 tbsp honey
• 1 tsp grated fresh ginger
• Pinch of red pepper flakes
• 2 tbsp chopped fresh mint for garnish

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine Greek yogurt, steeped saffron (with water), minced garlic, olive oil, smoked paprika, cumin, cinnamon, salt, and pepper. Mix until smooth.
3. Add chicken thighs to the yogurt mixture, ensuring each piece is fully coated. Let marinate for 10 minutes while preparing other components.
4. For the chutney: combine golden raisins, apple cider vinegar, honey, ginger, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 8-10 minutes until slightly thickened. Set aside.
5. For the pilaf: Heat olive oil in a medium saucepan over medium heat. Add diced red onion and sauté until softened, about 3 minutes.
6. Add rinsed freekeh to the saucepan and toast for 1 minute. Pour in broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and freekeh is tender.
7. While freekeh cooks, arrange marinated chicken thighs on the prepared baking sheet. Bake for 18-20 minutes, or until chicken is cooked through and exterior is crispy and golden.
8. Fluff cooked freekeh with a fork and stir in chopped parsley and toasted pine nuts.
9. To serve, divide freekeh pilaf among plates, top with saffron yogurt chicken, and spoon golden raisin chutney over the chicken. Garnish with fresh mint.
10. Drizzle with any remaining pan juices from the chicken before serving.

Chef's Note

For maximum crispiness, ensure your baking sheet is very hot before adding the chicken and don't overcrowd the pan—space thighs at least 1 inch apart.

Make-Ahead Tips

The chutney can be made up to 3 days ahead and stored refrigerated. The chicken can marinate overnight for deeper flavor.

Substitutions

Freekeh can be replaced with quinoa or farro. Chicken thighs can be swapped for chicken breasts (reduce baking time by 3-4 minutes). Golden raisins can be substituted with regular raisins or dried apricots.