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Saffron Apples

saffron apples

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

Always make sure to use a great quality extra virgin olive oil, we love Colavita

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 medium leeks, white parts only, sliced into rings
  • 6 Granny Smith apples, unpeeled, cored and cut into 8 wedges
  • ¼ cup extra virgin olive oil, such as Colavita
  • Kosher salt
  • Freshly ground black pepper
  • ⅔ cup chicken broth
  • ¼ teaspoon saffron threads
  • 1 tablespoon finely chopped flat-leaf parsley


1. Thoroughly wash leeks to remove all traces of grit. Fill a bowl with cold water and add leeks, separating the rings. Swish water a bit to agitate leeks and scoop leeks off the top. All the grit and dirt will sink to the bottom.

2. In a large skillet, heat evoo over medium-high heat. Add apples to create a single layer in the pan. Season with salt and pepper. (Yes...salt and pepper! We are treating the apples as a savory ingredient here.) Brown on one side for 3 to 4 minutes, turn, and brown the other side for an additional 3 minutes.

3. Transfer apples to a large plate. Repeat until all of the apples are browned.

4. In the same pan, sauté leeks until lightly browned, about 5 minutes.

5. Add chicken broth and saffron to the pan, bring to a boil. Return apples to the pan and simmer for an additional 2 minutes, being sure to coat apples with saffron broth.

6. Add chopped parsley. Transfer to a serving platter.

Delicious served alongside Chicken with Honey Roasted Cipollini Onions

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