Griechisches Gericht

Kozani chicken with prunes, saffron and paprika

A warmly spiced chicken dish from Kozani, a part of Greece famous for its saffron. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes.

60-90 min

8 chicken thighs, skin removed
pinch of Kozani saffron
(or Spanish saffron)
4 tbsp olive oil
3 red onions, thinly sliced
1½ tbsp sweet paprika
20 pitted prunes
1 tsp salt
6 turns black peppermill

Step 1

Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid.

Step 2

Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes.

Step 3

Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.

Step 4

If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.

Step 5

Serve with pilaf rice.