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Poulet perse au safran

Saffron Persian Chicken

Recipe in collaboration with Spice Spoon


Discover an incredible blend of oriental flavors with this chicken recipe created in collaboration with Spice Spoon. What makes it a must-try dish? The exquisite creamy sauce in which our Extra Virgin Olive Oil and Fine Grey Sea Salt each add their delicious touch.

Eat as is or include in your wrap for a complete meal. Enjoy your meal!



  • 1 1/2 kg boneless chicken thighs, without bones (about 14 thighs)

For the marinade:

  • 1 heaped teaspoon saffron threads
  • 2 tbsp. hot water
  • 3/4 cup of Greek yoghurt (about 175 g)
  • 4-5 garlic cloves
  • 1 shallot
  • 1/4 cup  extra virgin olive oil
  • 3 tbsp. lemon juice
  • 1 1/2 tsp. fine grey sea salt
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground cayenne pepper




  1. Place chicken in a large bowl or resealable plastic bag.
  2. Grind saffron in a pestle and mortar. 
  3. Transfer saffron powder to a small bowl and add the hot water.
  4. Add saffron water plus the rest of the marinade ingredients to a blender or food processor. Puree until smooth.
  5. Pour marinade over chicken. Toss to coat, cover and refrigerate for 2 hours, up to 12 hours. 
  6. Bring chicken to room temperature before cooking.
  7. Heat the oven to 425 F and line a large baking tray with parchment paper.
  8. Place thighs on baking tray (make sure there is space between each piece) and bake for 35 to 40 minutes.
  9. Try it in sandwiches!
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