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SAFFRON CHICKEN WITH CORIANDER DIP
Marinate cheap chicken thighs with lemon, thyme and garlic and roast until crispy – finish with honey and pistachios for sweetness and crunch
INGREDIENTS
- 8 chicken thighs , skin on
- zest and juice 2 large lemons , plus extra wedges to serve
- 2 tbsp olive oil
- small bunch thyme , leaves picked
- 4 garlic cloves , chopped
- 100g crème fraîche
- small pack coriander , finely chopped
- pinch of saffron , soaked in 1 tbsp warm water
- 2 tbsp clear honey
- 50g pistachios , roughly chopped
INSTRUCTIONS
- STEP 1
Make 2 cuts in the skin of each chicken thigh and place in a non-metallic dish. Mix the lemon zest, 4 tbsp lemon juice, the olive oil, thyme and garlic, and pour over the chicken. Cover and chill for at least 1 hr.
- STEP 2
Heat oven to 200C/180C fan/gas 6. Take the chicken from the marinade, pat dry and season. Heat a large non-stick frying pan to medium high, add the chicken, skin-side down, and cook for 3-4 mins until golden brown.
- STEP 3
Lift the thighs into a roasting tin, skin-side up, and bake in the oven for 20 mins. Meanwhile, mix together the crème fraîche, coriander, 1 tbsp lemon juice and seasoning.
- STEP 4
Mix 1 tbsp lemon juice, the saffron with its soaking water, honey and pistachios, then spoon over the chicken and bake for another 5-10 mins. Serve the chicken with the dip and extra lemon wedges.
This Saffron for sale chicken with coriander dip is so tasty and quite simple to make. You can use the chicken carcass to make real chicken stock, if you don’t have time use an alternative. Coriander or cilantro has to be fresh. You will need to breakdown the chicken into eight pieces or ask your butcher to do it for you. This works great in a Dutch oven or you can adapt it to a tagine. This saffron chicken will taste even better the following day reheated. Serve it with pilaf rice (see my recipe) or couscous. Enjoy my Saffron chicken Persian Style.
SAFFRON CHICKEN WITH CORIANDER DIP
INGREDIENTS
- 1 whole chicken broken down into eight pieces
- 1 large brown onion
- 1 bunch fresh coriander (cilantro)
- 2 garlic cloves
- 1 tbs ginger powder
- 1 tsp turmeric powder
- 1 tsp cumin
- 2 cinnamon sticks
- 1 pinch saffron threads
- 1/4 cup – 50g butter
- 1 tbsp (plain) all purpose flour
- 2 cups chicken stock
- 2 tbs olive oil
INSTRUCTIONS
- Step 1
In a mixing bowl, add the ginger, turmeric, cumin, salt and pepper. Mix well, then completely coat all the chicken pieces in the spice mix. Set aside.
-
Step 2
To a Dutch oven or tagine, drizzle olive oil and brown the chicken pieces. Only cook 3 or 4 at a time. Once chicken has browned, set aside.
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Step 3
To the same pot, melt the butter, add the chopped onion and chopped or minced garlic. Cook without colour (sweat). Add the flour and cook 30 seconds. Deglaze with chicken stock, add the cinnamon sticks and pinch of saffron. Season with a little salt and Mix well.
-
Step 4
Place the chicken pieces skin side up on top of the onion mixture. Cover with a lid and bake for 60 minutes at 350°F – 180°C. After 30 minutes, remove lid and continue baking for the remaining 30 minutes.
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Step 5
Once cooked, remove chicken pieces and place on warm plate. Add the chopped coriander to the sauce keeping a little aside for garnish. Mix sauce well and taste again for seasoning. Serve chicken on warm plates, add sauce around it and top with chopped coriander on top.
