French-Style Chicken in Orange Saffron Sauce
"Experience the luxurious intersection of bright Mediterranean citrus and the golden elegance of saffron in this tender, French-inspired poultry masterpiece."
Instructions
Pat the jointed chicken pieces completely dry with paper towels to ensure even browning.
Heat a generous layer of vegetable oil in a wide, heavy pan over medium heat. Add the chicken pieces and sauté, turning occasionally, until lightly golden on all sides.
Pour in the fresh orange juice, then add the orange zest, lemon zest, and salt. Reduce the heat to low, cover the pan, and let the chicken simmer gently until fully cooked and tender.
In a small bowl, dissolve the cornstarch in a little cold water. Stir in the fresh lemon juice until smooth.
During the final minutes of cooking, add the cornstarch mixture to the pan, stirring gently as the sauce thickens to a light, glossy consistency.
Add the saffron solution and a small pinch of sugar, adjusting carefully to achieve a balanced sweet-and-tart flavor and a warm golden hue.
Remove from the heat, garnish with toasted sesame seeds, and serve warm with rice or crusty bread.