2 skin on de-boned chicken breasts
2 tbsp unsalted butter, softened
½ tsp saffron
4 tbsp olive oil
1 tbsp canola oil
1 tsp chopped thyme
1 tsp chopped parsley
The zest of half a lemon
1 ¼ lbs fresh pea pods, shelled
4 spring onions, thinly sliced
2 garlic scapes, thinly sliced
1 small bunch of fresh spinach, de-stemmed and roughly chopped
½ cup good quality chicken stock
Salt and pepper
2 cups small dried pasta of your choice
Marrinate the Chicken
Toast the saffron in a small pan very briefly until brittle. Transfer to a mortar and pound into a powder. Using the butter, scoop up half of the saffron and place in a small bowl. Stir to combine and set aside. Pour 2 tbsp of olive oil into the remaining saffron and mix to combine.
Toss the chicken with the saffron oil, thyme, parsley, and lemon zest. Refrigerate at least 4 hours, or overnight.
Cooking and Assembly
Boil a medium pot of lightly salted water. Add the pasta and cook according to package directions. Drain and set aside.
Season the chicken with salt and pepper on both sides. Heat a large sautee pan over medium heat. Add the remaining 2 tbsp of olive oil along with 1 tbsp canola oil. Cook the chicken skin side down 4-5 minutes until nicely browned and crisp. Flip, reduce the heat to medium-low, and continue cooking 6-7 minutes until cooked through. Remove from the pan and set aside on a plate or cutting board.
Turn the heat on the pan back to medium and add half of the saffron butter. When it foams, add the spring onions and garlic scapes. Cook 2-3 minutes and then add the peas and continue cooking 3-4 minutes until the onions are soft and slightly caramelized.
Add the remaining butter and the stock and bring to a simmer. Once simmering, turn off the heat and stir in the spinach. Taste for seasoning and adjust as needed.
Meanwhile, slice the chicken. Divide the pasta between serving bowls, spoon over the vegetables and sauce, and top with slices of chicken. Drizzle any pan juices from the chicken on top. Serve at once.