Pat the chicken thighs dry with paper towels and season generously on both sides with kosher salt and black pepper.

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until deeply golden brown and crispy, about 6 to 8 minutes.

Flip the chicken and cook for 2 more minutes, then transfer to a plate. Carefully drain all but 2 tablespoons of the fat from the skillet.

Lower the heat to medium, add the chopped onion to the skillet, and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.

Pour in the chicken broth and the saffron with its warm soaking liquid, using a wooden spoon to scrape up any browned savory bits from the bottom of the pan. Stir in the golden raisins.

Return the chicken to the skillet, skin-side up, nestling it into the liquid. Bring to a gentle simmer, cover, and cook for 20 minutes, or until the chicken is tender and reaches an internal temperature of 165°F.

Remove from heat and sprinkle the toasted pine nuts and fresh chopped parsley evenly over the top. Serve warm alongside couscous, rice, or crusty bread to soak up the fragrant pan sauce.