I’ve Been Making This Nigella Lawson Chicken for 20 Years

In 2002, I was settling into my first apartment—a tiny place with questionable lighting and a kitchen barely big enough for one. Fresh out of college and starting my first real job, I was determined to become the kind of adult who could host proper dinner parties.

When a college friend announced he was visiting for the weekend, I knew exactly what I wanted to make. I’d been religiously watching Nigella Lawson’s “Forever Summer” series, and she’d recently prepared her Saffron-Scented Chicken Pilaf. Despite the seemingly long ingredient list, Nigella’s reassuring voice convinced me I could pull it off.

Twenty years later, this dish has followed me through a few more apartments, two houses, several relationships, countless dinner parties, and all of life’s ups and downs. And you know what? It still feels special every time I make it. 

Why I Love Nigella Lawson’s Saffron-Scented Chicken Rice

This recipe has so much going for it. The chicken marinates in a yogurt, lemon, and cinnamon bath, emerging impossibly tender. The rice carries whispers of cardamom and lemon zest in every grain. Then, there’s the textural symphony of toasted nuts and fresh herbs scattered throughout.

But what I love most is how this dish can be both elevated and unfussy. Yes, there are multiple steps and a long list of ingredients, but I’ve learned many shortcuts over the years that continue to maintain its integrity. It’s also remarkably forgiving. I’ve forgotten ingredients, substituted freely, and it still turns out beautifully every time. 

How To Make Nigella Lawson’s Saffron-Scented Chicken Rice

I’ll walk you through Nigella’s original recipe and then share my suggestions for shortcuts and substitutions.

Start by making a simple Greek yogurt-based marinade, then let the chicken pieces soak up those flavors. While the chicken tenderizes, steep saffron threads in chicken stock. Lightly toast the rice in butter and oil in a large pan, then pour in more stock with cardamom pods, lemon zest, and lemon juice. Bring everything to a boil, cover, lower the heat, and simmer until the liquid is absorbed.

While the rice cooks, shake any extra marinade off the chicken (you don’t need a sieve), and brown the pieces until golden and cooked through. Meanwhile, toast the nuts in a dry skillet on the stove. Nigella says she likes hers “burnt and bronzed,” but if you prefer a lighter color, start with the cashews and add the almonds and pine nuts a few minutes later to ensure they all toast evenly.

Now, it’s just an assembly job. Transfer the rice to a large bowl, spoon over pieces of the chicken, and shake over the toasted nuts. Garnish with a handful of chopped parsley and pistachios for color and freshness.

Tips for Making Nigella Lawson’s Saffron-Scented Chicken Rice 

• Quick marinade: If you’re short on time, marinate the chicken for 15 to 20 minutes at room temperature instead of an hour in the fridge. 
• Yogurt: Any plain yogurt works well; it doesn’t need to be Greek.
• Season well! Nigella doesn’t call for salt in her recipe. Season the yogurt marinade and stock with salt (unless you’re using salted stock or broth). Aim for 1 teaspoon per pound of meat.
• My one-pan method: If you’re short on time, sear the chicken on both sides, set it aside, and use the same pan for the rice. After bringing it to a boil, add the chicken pieces back, then proceed with the recipe as instructed, allowing the chicken to finish cooking with the rice.
• Chicken swaps: Marinate and cook whole cutlets, chicken breasts, or my preference—boneless, skinless thighs. Slice the chicken just before serving it on the rice. 
• Reduce the rice: I’m not sure if the rice is heavier in the UK, but 500 grams (just over a pound) of rice, is a lot of rice. I use 2 cups, which is still a lot of rice. The ratio for basmati is typically 1:2, so 2 cups of rice still works out to the liter (32 ounces) of stock that Nigella calls for.
• Herbs: Substitute cilantro, mint, dill, chives, or a combination of herbs based on what’s available.

How I Make This Dish More Affordable

Let’s be honest: saffron and nuts are expensive! In addition to the cooking shortcuts above, here are some ways to make this recipe more budget-friendly.

• Saffron alternatives: On many occasions, I’ve left it out entirely or substituted a pinch of turmeric with a tiny bit of paprika for color. The chicken stock is flavorful on its own, and while the spices don’t offer an identical flavor match, they give the rice a beautiful golden hue without the saffron price tag.
• Streamline the nuts: Instead of buying four different kinds of nuts, I just use sliced almonds or cashews (whichever is on sale). Toasted pumpkin and sunflower seeds are another budget-friendly option that add wonderful crunch.
• Stretch it: If you’re serving a crowd, bulk up the dish with chickpeas or lentils to use less meat while keeping it filling. I’ve also made a lovely vegetarian version using vegetable stock, chickpeas, and chunks of roasted butternut squash instead of chicken.

Twenty years after that first slightly nervous attempt to impress my visiting friend, this pilaf continues to be my go-to when I want something that feels special. As Nigella says, it’s the kind of dish that makes people want to “gratefully strew your path with rose petals forevermore”—and really, who wouldn’t want that on a Tuesday night?