Saffron-Braised Chicken With Olives and Dukkah

If the olive isn't in a Martini, let it be used in the dish!

Ever hear of Dukkah? Neither had we. When we saw the recipe in the New York Times, we decided to make it. It is always fun to make something that we have never tasted before. We have no idea what it should taste like, but it was good. I would make it again. I really liked the Dukkah topping and it wasn’t hard to make, and I have never met a dish that had olives in it that I didn't like!

Larry McGuire's Saffron-Braised Chicken With Olives and Dukkah This recipe from chef Larry McGuire of Jeffrey's and Josephine House in Austin, Texas, pairs chicken braised in saffron-scented white wine with briny green olives and a dusting of the Egyptian spice mix dukkah

A LITTLE NUTTY | Toasted pistachios give the spice mix sprinkled over this dish a rich, round flavor and a pleasant crunch. Christopher Testani for The Wall Street Journal, Food Styling by Jamie Kimm, Prop Styling by Carla Gonzalez-Hart; Illustration by Michael Hoeweler

The Chef: Larry McGuire

Larry McGuire Illustration by Michael Hoeweler

His Restaurants: Jeffrey's and Josephine House are the latest in his McGuire Moorman Hospitality mini-empire in Austin, Texas

What He Is Known For: Creating atmospheric restaurants with an attention to detail that extends from ingredients to flower arrangements. Menus of Texas-size ambition and Austin-style cool.

MIDDLE EASTERN FOOD IS what Austin, Texas-based chef Larry McGuire wants to eat right now. "Those spiced, herbal flavors work really well here because it's hot weather food," he said. For his first Slow Food Fast contribution, Mr. McGuire shares a recipe for a saffron-laced braise of chicken thighs, carrots and olives simmered in white wine and dusted with dukkah, a zesty Egyptian spice-nut mix with a nice hint of crunch.

At 31, Mr. McGuire owns six of the hottest restaurants in town with partner Thomas Moorman. The latest are Jeffrey's, a fine-dining institution spiffed up and reopened last year, and Josephine House, a casual spot in a cozy blue cottage next door. This dish is straight out of the Josephine House playbook: simple, satisfying. "It's what a home cook wishes they'd do," said Mr. McGuire. Now you can.

—Kitty Greenwald

Saffron-Braised Chicken With Olives and Dukkah

Total Time: 35 minutes Serves: 4

2 pounds chicken thighs and/or legs, bone-in and skin-on

Pinch of sweet paprika

½ teaspoon kosher salt, plus more for seasoning

1½ tablespoons olive oil

1 teaspoon saffron

1½ cups dry white wine

4 large carrots, cut into 2-inch-long sticks

1 large yellow onion, cut into ½-inch dice

6 large cloves garlic, peeled and lightly smashed

¾ cup pitted green olives (such as Castelvetrano)

2 bay leaves

2 tablespoons tomato paste

1½ cups chicken stock

1 cup pistachios

1 teaspoon cumin seeds

1 teaspoon coriander

½ teaspoon fennel seeds

½ teaspoon black peppercorns

Chopped parsley, for garnish

Juice of 1 lemon, plus 4 lemon wedges for garnish

1. Sprinkle chicken all over with paprika and salt. Heat oil in a medium Dutch oven over medium-high heat. Once hot, add chicken, skin-side down. Cook until skin crisps and browns, 5 minutes, then flip and cook 3 minutes more. Remove chicken from Dutch oven and set aside.

2. Meanwhile, place saffron in a small bowl, cover with white wine and let sit until saffron softens, 5 minutes.

3. Stir carrots, onions, garlic, olives and bay leaves into Dutch oven and season with salt. Cook over high heat until vegetables soften, about 4 minutes. Stir in tomato paste and cook until it coats vegetables, 1 minute.

4. Return chicken to pot, skin-side up. Add saffron-wine mixture and stock. Bring liquid to a simmer over high heat, then reduce heat to medium-low and cover pot. Braise chicken until cooked through, about 12 minutes.

5. Meanwhile, make dukkah: In a medium skillet over medium heat, toast pistachios, shaking often, 3 minutes. Transfer nuts to a food processor. Add remaining spices and ½ teaspoon salt to skillet and toast until aromatic, about 3 minutes. Transfer spices to food professor and pulse everything together until a coarse mixture forms.

6. Skim fat from braising pot. Season braising liquid with salt and lemon juice to taste. To serve, divide vegetables among four bowls and top with chicken. Spoon braising liquid over top and garnish with dukkah, chopped parsley and lemon wedges.