Crispy Saffron Yogurt Chicken & Freekeh Pilaf Power Plates with Golden Raisin Chutney

This recipe combines golden saffron yogurt-marinated chicken thighs with nutty freekeh pilaf for a power-packed meal that's both elegant and easy. The sweet-tart golden raisin chutney adds a vibrant pop of flavor that perfectly balances the savory spices. It's a complete dinner plate that looks restaurant-worthy but comes together with minimal effort in one pan.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 cup plain Greek yogurt
• 1 tsp saffron threads (soaked in 2 tbsp warm water)
• 1 lemon (zested & juiced)
• 3 cloves garlic (minced)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 cup freekeh (rinsed)
• 2 cups chicken broth
• 1/2 cup golden raisins
• 1/4 cup red onion (finely diced)
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 2 tbsp olive oil
• Fresh mint or parsley for garnish
• Salt & pepper to taste

Instructions

1. Soak saffron threads in 2 tbsp warm water for 10 minutes until fragrant and golden.
2. In a bowl, combine Greek yogurt, soaked saffron (with liquid), lemon zest, garlic, turmeric, cumin, salt, and pepper. Add chicken thighs and coat thoroughly. Marinate 15+ minutes.
3. While chicken marinates, prepare chutney: combine golden raisins, red onion, apple cider vinegar, honey, and 1 tbsp lemon juice in small bowl. Set aside.
4. Rinse freekeh under cold water. In saucepan, heat 1 tbsp olive oil over medium heat. Toast freekeh for 2 minutes until fragrant.
5. Add chicken broth to freekeh, bring to boil, then reduce heat to low. Cover and simmer 20 minutes until liquid is absorbed and grains are tender.
6. Heat remaining olive oil in large skillet over medium-high heat. Add marinated chicken thighs, cook 6-7 minutes per side until golden and cooked through.
7. Let chicken rest 5 minutes before slicing into strips.
8. Fluff cooked freekeh with fork. Plate freekeh, top with sliced chicken, dollop with golden raisin chutney, and garnish with fresh herbs.

Chef's Note

For extra crispy chicken, pat thighs dry before adding to marinade and don't overcrowd the skillet while cooking.

Make-Ahead Tips

Marinate chicken up to 24 hours ahead. Chutney can be made 3 days ahead and stored refrigerated.

Substitutions

Freekeh can be replaced with quinoa or bulgur; chicken thighs with chicken breasts (adjust cooking time); golden raisins with dried apricots or cranberries.