Saffron Apples

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Cooked apples have a kind of lushness that suits chicken perfectly. Saffron contributes flavor and color, helping this dish rise to any occasion.

  • Duration
  • Prep Time
  • 6 servings ServingsServings


  • 2 medium:leeks, white part only, sliced into circles
  • 6 Granny Smith apples,:peeled, cored and cut into 8 wedges
  • 1/4 cup:vegetable oil
  • 1/4 tsp:saffron threads
  • 2/3 cup:chicken broth (or prepared soup base)
  • 1 tbsp:fresh parsley, finely chopped
  • Salt and freshly:ground pepper



  1. Thoroughly wash the leeks to remove all traces of grit, 2 or 3 times if necessary.
  2. In a large skillet, heat the oil over medium-high heat. Add enough apples to make one, un-crowded layer in the pan. Brown on one side for 3-4 minutes, turn and brown the other side for an additional 3 minutes.
  3. Move the apples to a large plate. Repeat this step until all of the apples have been browned.
  4. Pour all but two tablespoons of oil from the pan. Add the leaks, season with salt and pepper, and saute until lightly browned, for about 5 minutes.
  5. Add the chicken broth and saffron to the pan, bring to a boil. Return the apples to the pan and simmer for an additional 2 minutes, carefully turning all of the apples to coat with the saffron broth.
  6. In the last minute, add the chopped parsley, stir to coat.

Contributed by: Quick & Kosher, JAMIE GELLER

Delicious served alongside Chicken with Honey Roasted Cipollini Onions