Zaffaroni Morgh-e Shekam Por (زعفرانی مرغ شکم پر) — Persian Saffron Stuffed Chicken

• 4Chicken legs, deboned (thigh + drumstick attached, skin-on preferred) (About 250 g each; ask butcher to debone or carefully debone at home)
• 0.5 tspSaffron powder (For blooming; use high-quality saffron)
• 2 tbspHot water (About 80°C/176°F; not boiling)
• 2 tbspLemon juice (Freshly squeezed)
• 1 tbspOlive oil (For the marinade)
• 1.5 tspSalt (Fine salt, divided)
• 1 tspBlack pepper (Freshly ground, divided)
• 1 tbspUnsalted butter (For sautéing the filling)
• 250 gMushrooms (Cremini or button, finely chopped)
• 150 gBell pepper (Red preferred for sweetness, finely diced)
• 60 gGreen onion (Thinly sliced (white and green parts))
• 120 gMelting cheese (Low-moisture mozzarella or mild provolone, shredded)
• 1 tbspNeutral oil (For searing (sunflower/canola/grapeseed))
• 120 mlWater (To create steam in the baking dish)

Instructions

1. 1

   Bloom the saffron: grind if needed, then mix the saffron powder with 2 tablespoons hot water (about 80°C/176°F). Cover and steep 10 minutes until deeply colored. Meanwhile, pat the deboned chicken legs very dry and open them flat on a board, checking for stray bone or cartilage and trimming excess fat.

2. 2

   Marinate the chicken: in a bowl combine bloomed saffron (all liquid), lemon juice, olive oil, 1 teaspoon salt, and 3/4 teaspoon black pepper. Rub the mixture thoroughly over the meat side and under the skin if possible. Cover and refrigerate 30 minutes (or up to 12 hours), then bring to room temperature 15 minutes before cooking.

3. 3

   Cook the filling: heat butter in a skillet over medium-high heat. Add mushrooms and cook 6–8 minutes, stirring, until their moisture evaporates and the pan looks mostly dry. Add bell pepper and cook 3 minutes. Stir in green onion and cook 1 minute. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; cool 10 minutes.

4. 4

   Stuff and secure: preheat oven to 200°C/400°F. Lay each leg skin-side down. Place about 1/4 of the mushroom mixture in the center, then top with 30 g cheese. Fold the meat around the filling, keeping the skin on the outside. Secure tightly with 2–3 toothpicks per piece or tie with kitchen twine so the seam stays closed.

5. 5

   Sear for color: heat neutral oil in an oven-safe skillet or heavy pan over medium-high heat. Sear the stuffed legs seam-side down for 3–4 minutes until browned, then turn and sear skin-side down 2–3 minutes to render lightly. Transfer to a baking dish seam-side down; pour 120 ml water into the dish (not over the chicken).

6. 6

   Bake and rest: bake 20 minutes at 200°C/400°F, then reduce to 180°C/350°F and bake 15–20 minutes more, until the thickest part reaches 74°C/165°F. Rest 10 minutes, loosely tented, to keep juices inside. Remove toothpicks/twine, slice each piece on a bias, and spoon pan juices over the top.