Lemon saffron chicken
- 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
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.
Preheat the oven to 200C/180C Fan/Gas 6.
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.
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.