Middle Eastern · main

Chicken Thighs With Saffron, Green Olives, And Mint

Chicken Thighs With Saffron, Green Olives, And Mint reads umami 7.1, salinity 6.0 and richness 5.3 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.1 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 0.8 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.1 · Salinity 6.0 · Richness 5.3 · Herbaceous 3.7 · Sweetness 2.8 · Marine & Briny 2.7 · Floral 2.5 · Allium 2.0 · Bitterness 1.9 · Funk & Ferment 1.6 · Earthy 1.5 · Fruity 0.9 · Nutty 0.6 · Sourness 0.6 · Citrus 0.5

What's in it (10)

• 12 chicken thighs (2 1/2 to 3 pounds)
• salt and pepper
• all purpose flour, for dredging
• 1/4 extra virgin olive oil
• 2 large red onions, thinly sliced
• 1/2 teaspoon saffron threads
• 1 cup small green olives
• 1 medium carrot, finely chopped
• 3 cups chicken stock
• 1/2 cup fresh mint leaves

Time & effort: about 1 hr 18 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 139 kcal, 17.3 g protein, 7.6 g fat, 0.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

1. Season the chicken thighs liberally with salt and pepper and dredge in flour. In a heavy-bottomed casserole, heat the olive oil until smoking. Add 6 thighs at a time and brown well on all sides over medium-high heat. Transfer to a plate and repeat with the remaining thighs. When well browned, remove the thighs and add the sliced onions and saffron to the casserole. Cook over low heat until the onions have softened, 8 to 10 minutes. Add the olives, carrot, and stock and bring to a boil.
2. Return the chicken pieces to the casserole, submerging them in the stock, and bring to a boil. Lower the heat to a simmer, cover the pot tightly and simmer 1 hour. Remove the lid and cook 10 minutes uncovered.
3. Remove the chicken thighs from the casserole and arrange on a platter. Season the sauce with salt and pepper and stir in the mint leaves. Pour the sauce over the chicken thighs and serve.
4. Seve this on a bed of couscous.

Dishes with a similar flavor shape

• Spinach and Ricotta Stuffed Shells — Italian
• Zucchini and Ricotta Stuffed Shells — Italian-American
• Three-Cheese Stuffed Shells with Marinara — Italian-American
• Spinach and Four-Cheese Stuffed Shells — Italian-American
• Ofada Rice with Ayamase Sauce — Nigerian

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.