Lemon-saffron-chicken

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.’

By , 07 August 2018

(16 votes)

Lemon saffron chicken
  • Cook: 1 Hour
    plus marinating

  • Serves: 4

Nutritional Info
Each 227g serving contains
  • Energy

    1159KJ

    277KCAL

    14%
  • Fat

    13.6g

    med

    19%
  • Saturates

    2.7g

    low

    14%
  • Sugars

    2.7g

    low

    3%
  • Salt

    0.30g

    low

    5%
of your reference intake.
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
  • 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.