Lemon Herb Chicken with Saffron Short Grain Rice

This dish features succulent lemon herb marinated chicken served over a fragrant bed of saffron-infused short grain rice. The bright citrus notes of lemon complement the savory chicken, while the saffron adds a luxurious touch to the rice, making it a delightful and balanced meal that's both traditional and creatively elevated.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 lemons (zested and juiced)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup short grain rice
• 2 cups chicken broth
• 1/4 teaspoon saffron threads
• 1/4 cup fresh parsley, chopped

Instructions:

1. In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
3. In a medium saucepan, bring chicken broth to a simmer. Add saffron threads and let it steep for 5 minutes.
4. Stir in the short grain rice, cover, and cook on low heat for about 15-20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and mix in chopped parsley.
5. While the rice is cooking, heat a grill pan over medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes per side or until cooked through.
6. Serve the grilled chicken over the saffron rice, garnished with additional parsley if desired.