Tag-Archive for » Saffron «
This is another fabo recipe I have tried recently, the sauce is really good and gives such a wonderful flavour to the chicken. I made ours with chicken breasts as that is what I had on hand and just cut back on the cooking time to compensate. It truly was a lovely meal, I served ours over couscous with vegetables and it was a perfect match. If you would like to view more photos of this recipe of read more reviews please click here.
Ingredients
1 (4lb) Broiler-fryer chickens
Coarse salt (kosher or sea)
1/2 Teaspoon ground cumin
1/2 Teaspoon ground ginger
1/2 Teaspoon ground coriander
1/2 Cup fresh lemon juice
6 Teaspoons light honey, such as orange flower
1 Pinch saffron, pulverized in a mortar and steeped in 1 tablespoon very hot water
1 Large onion, quartered and thinly sliced
1 Tablespoon olive oil
2 Tablespoons lightly toasted sesame seeds (see Note)
Method
1. Quarter chicken, removing backbone. Rinse, pat dry and trim off excess fat.
2. Place chicken in an earthenware cazuela that will hold it in one layer, or in an enamel or glass baking dish. Rub chicken all over with salt, cumin, ginger and coriander. Let stand for 15 minutes.
3. Place lemon juice, 5 teaspoons honey and saffron in a small bowl and whisk to mix. Pour mixture over chicken. Prick chicken all over with tines of a fork, cover it with plastic wrap, and refrigerate for 2 to 6 hours, turning several times. Let chicken come to room temperature before cooking.
4. Preheat oven to 400 degrees.
5. Transfer chicken to a bowl, then scatter onion in cazuela. Place chicken on top of onion and brush it with remaining 1 teaspoon honey and olive oil.
6. Bake chicken for 20 minutes. Reduce oven temperature to 350 degrees and continue baking chicken until it is cooked through, 30 to 40 minutes longer. (To avoid overcooking the breast halves, remove them after 30 minutes.).
7. Stir in sesame seeds, return breast halves to cazuela and bake for 5 minutes longer. Serve chicken straight from the cazuela.
All photos taken by me unless otherwise stated.
This is another zaar members recipe another one made for this months recipe swap I made this go with my Sesame Chili and Parsley Crusted Lamb fillets and it was the perfect side dish. The saffron gives it a wonderful colour, the flavour is really nice without being overpowering and I love cardamom pods. It is lovely side dish and would pair well with most types of stews, casseroles, curries & tagines.
Ingredients
3 Cups basmati rice, rinsed
3 Cups water, to the rice cooker level
1 Pinch powdered saffron or 1 saffron strand
2 Tablespoons fruit chutney
2-4 Cardamom pod, split & use seeds
Salt
Pepper
1 Ounce butter
2-4 Sprigs fresh coriander (optional)
Method
Important Note: This is a recipe for a standard Rice Cooker – please adjust the fluids if cooking in a pan the conventional way.
2. Put 3 cups 0f rinsed Basmati rice into your rice cooker – using the cup provided.
3. Fill up with water to the 3 cup level in the rice cooker.
4. Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.
5. Using the special non-stick spatula or spoon, gently mix it all together.
6. Turn the rice cooker on to the Cook cycle.(This can be kept warm when the cooking cycle has finished for up to 2 hours.).
7. When ready to serve, add the butter & gently mix through.
8. Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.
9. You can also sprinkle some toasted flaked almonds on top if you wish.
I served this topped with my sesame chili and parsley crusted lamb fillet and it was wonderful.
All photos taken by me unless otherwise stated.
