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Saffron Chicken with Sweet Potato Rice

Kickstart your brain with this delicious Saffron Chicken and Sweet Potato Rice dish. Adequate amounts of protein, health fats, and the star of the dish, Saffron. A little goes a long way when it comes to cooking with this neuroprotective flower!

Saffron Chicken with Sweet Potato Rice





Dietary Preference(s):

Wheat Free


  • 6 Sunworks Farms chicken legs, skin removed
  • 2 white sweet potatoes, peeled and "riced"
  • 2 tablespoons ghee, divided and melted
  • 1 1/2 teaspoons saffron threads
  • 2 1/2 tablespoons cumin, divided
  • 2 leeks, half moon sliced
  • 1/2 cup chopped parsley
  • 3 teaspoons sea salt, divided (we used Redmond Real Salt)
  • 1 1/2 cups filtered water
  • 1/2 lemon, juiced
  • 1 bunch chopped cilantro

How to Make It

Preheat oven to 350F.

Gather a large soup pot or dutch oven and add ghee, leeks, saffron, 1.5 Tbsp cumin, and 1.5 tsp of sea salt. Sauté for a few minutes until leeks are limp and you can smell an aroma of your spices. Add chicken legs and filtered water. Cover and bring to a simmer. Begin prepping your sweet potato rice while your chicken simmers for 45 - 50 min.

Line a baking tray with parchment paper.

Wash and cut sweet potatoes into cubes and transfer to a food processor. Working in batches, pulse sweet potato until you reach a “rice” consistency. Lay sweet potato rice evenly on your baking tray.

Drizzle sweet potato rice with ghee and season with 1 Tbsp cumin and 1.5 tsp of sea salt.

Place in oven and bake for 20-25 min or until rice is golden brown. When done, remove from oven and fold in fresh cilantro. Set aside.

When chicken is done, season with lemon juice, cilantro, and additional sea salt if desired.

To serve, transfer sweet potato rice to serving plates and top with chicken legs. Ladle broth over the chicken and rice and eat immediately.

Source - Justine Stenger 

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