Sautéed Saffron Chicken

Welcome to Silk Road Saffron

Silk Road Saffron is a women-owned and operated farm offering Super High Negin Grade A Stigma that has a beautiful natural aroma. Our saffron is perfect for all of your cooking needs. What is the difference between our saffron and others? Simply, it is our desire to help women in our region and bring you the worlds best. Silk Road Saffron is carefully handpicked from the beautiful crocus flower (crocus sativus). Literally, the three tiny and fragile stigmas are plucked by hand with tweezers by local women, then we dry the stems over heat and pack them. Silk Road Saffron grows our own saffron, while many competitors source their saffron. All of our saffron is packaged in California in glass bottles to preserve and keep the saffron fresh, we do not use metal or plastic.

Sautéed Saffron Chicken

Why do you want to cook with Saffron? Saffron is rare and considered to be the world’s most expensive spice, that is why you only use a pinch. It takes 75,000 flowers to produce 1 pound of saffron. Sought for because of it’s delicate earthy taste, great in paella and bouillabaisse, but it also contains crocin, safranal and picrocrocin – three compounds which are responsible for imparting the beautiful golden red color and distinctive aroma. This precious spice is also high in elements such as copper, magnesium, potassium, manganese, selenium, calcium, zinc, and iron. 

Help us empower the women of Afghanistan who produce the world’s most precious and desired spice, support Silk Road Farms 

Mediterranean Sauteed Saffron Chicken 

Are you looking for a new way to eat chicken, why not try a sauce infused with aromatic saffron?


2 lbs chicken breast (cut into ½” cubes)

1 large pinch of Silk Road Saffron (¼ tsp)

1 medium onion (sliced thin)

1/4 cup olive oil

1 teaspoon chopped garlic

1/4 teaspoon ground black pepper (or to taste)

1 cup canned crushed tomatoes 

1 teaspoon salt (or to taste)

1 cup green peas

2 cups cored seeded sweet red and/or yellow peppers, (cut into thin strips)

1 cup water 

Finely chopped parsley (for garnish)


Sauté onions in pot with oil until lightly caramelized. 

Then add chicken and garlic and cook for 5 minutes. 

Add the rest of the ingredients and cover the pot with lid and let cook for 10 minutes. 

Remove lid and continue cooking for additional 10 minutes or until chicken is tender and sauce is to a consistency of your liking. 

Top with parsley and serve over basmati rice. 

Serves 4