Recipes
Lemon saffron chicken
‘Grilling is a popular way to cook meat in the Middle East. It keeps things simple and lets the flavours speak for themselves.’
‘Grilling is a popular way to cook meat in the Middle East. It keeps things simple and lets the flavours speak for themselves.’
(19 votes)
Cook: 1 Hour
Serves: 4
Price: £1.20 per serving
Nutritional Information
Each 227g serving contains
Energy
1158kj
277kcal
1158kj
277kcal
14%
Fat
13.6g
13.6g
Med
19%
19%
Saturates
2.7g
2.7g
Med
14%
14%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
0.30g
0.30g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
510kj/122kcal
Typical energy values per 100g:
510kj/122kcal
Ingredients
8 pieces chicken (a mix of thighs and drumsticks)
1 large onion, sliced
¼tsp saffron, steeped in 3tbsp boiling water
1tbsp turmeric
3 cardamom pods, cracked
1 cinnamon stick
4 cloves garlic, crushed
2 bay leaves
Juice and zest 1 lemon
½tsp chilli flakes
2tbsp rapeseed oil
Lemon wedges, to serve
Method
1
Make 2 or 3 cuts in each piece of chicken. Place all the ingredients in a large bowl. Toss together, cover and chill in the fridge for at least 3 hours, or ideally overnight, to marinate.
2
Preheat the oven to 200C/180C Fan/Gas 6.
3
Transfer the chicken and marinade into a large roasting dish and spread out in one layer. Cover tightly in aluminium foil and bake for 30 mins.
4
Preheat a griddle pan to medium. Remove the chicken from the oven. Reserve the onion and any juices from the tin and keep warm. Grill the chicken for 4-5 mins each side until starting to char. Serve with the onion and pan juices spooned over and the lemon wedges on the side.