Saffron Rice Pilaf with Chicken

Hi Spicy Friends,

What’s that one recipe that reminds you of your childhood? This is one of those recipes for me and I wanted to specially share it with you. It takes me back to the beginning of my love affair with cooking and music.

I remember the fragrant turmeric scent, when my mother would make her signature Indo-Jamaican dishes. All the while, my dad would play his record collection in the background. I would watch in awe as scent and song blended magically in the air.

When I created the blends that make this Saffron Rice Pilaf and Chicken dish sing with flavor, those memories are exactly what I had in mind. The delicious harmony that resulted from mixing our Here Comes the Yum spice blend and our Saffron and Winding Road salt blend will have you dancing around your kitchen.

It’s my joy to share this signature recipe with you and I hope you spread the flavor with your friends and family!

Xoxo, Spicy Sam 



  1. In a small container soak the saffron threads in 2 tbsp hot water. Set aside.
  2. Season the chicken thighs with the Here Comes the Yum Turmeric Ginger Spice and ½ tsp of the Saffron Sea Salt.
  3. In a high skillet or dutch oven, heat the olive oil over medium-high heat and sear the chicken for 2-3 minutes per side. This will render a nice color on the surface. Remove from the pan and set aside.
  4. Add the ghee or butter, whichever you are using to the hot pan. Add the shallots and saute until translucent (2 mins) then add the garlic and ginger. And saute for an additional 2 mins.
  5. Add the rice to the pan and coat with the seasonings. Add golden raisins, saffron with the yellow water, and the remaining Saffron Sea Salt. Stir well to incorporate.
  6. Add the stock and then nestle the sauteed chicken in the rice mixture. Bring to a boil, reduce the heat, cover, and cook for 25 mins. Uncover and sprinkle the carrots in and allow to steam for 5-8 mins. until soft. Sprinkle the chopped almonds over the dish and garnish with the fresh mint.
Samantha Binkley