Tender Saffron Chicken with Zucchini

This is an easy one for all the lovers of juicy tender chicken.

Ingredients for 4 dishes

• 4 tablespoons of olive oil
• 4 zucchinis, cut in half lengthwise
• 6 chicken thighs, skinless with bone
• 1 yellow onion, diced
• 2 garlic, diced
• 1 teaspoon of turmeric
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons tomato paste
• 2 1/2 cups water
• 1 1/2 teaspoons salt (more upon taste)
• 3 tomatoes, cut in half
• 4 pinches of saffron threads or 3 capsules of saffon
• 2 halfed tomatoes
• 200 g basmati rice

1. Heat the olive oil in the pan and saute the onion until translucent. Add turmeric, chicken and garlic. Sprinkle some salt and pepper on both chicken sides, sear them in the pan until golden.
2. Dissolve 2/3 of the saffron in hot water
3. Now, add the tomato paste and 1/2 of the saffron water for the distinct taste and luscious yellow color. Turn the heat up and bring to boil. Now, reduce to medium heat and let it simmer.
4. Fry zucchinis on both sides until golden. Put them aside. After 30 minutes of cooking, add zucchini and halved tomatoes to the chicken and cook for another 15 minutes until they are ready.
5. Fill a large pan with water. Add the rice when it starts to boil and continue cooking over medium-high heat, stirring occasionally. Break one grain in half to make sure it is "al-dente". Turn off heat and pour rice into the colander to drain; set it aside.
6. Place the empty pan on the heat, add oil and the remaining dry saffron evenly and distribute the peeled and sliced potatoes for the crusty tahdig. Add the drained rice. Cover the pot and cook for 10 minutes until rice begins to steam. Reduce heat and let it simmer for 30 minutes while keeping it covered.

Mix the rest of the saffron water with a small part of your cooked white rice. Use this intensely yellow rice to garnish your plate and make the food glow for an unforgettable presentation.