Roast Chicken with Saffron, Hazelnuts, and Honey
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Yotam Ottolenghi and Sami Tamimi
This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron (Viking, 1999). It is one of our favorites: it is easy to make, yet looks stunning, and has the most delicate and exotic
Ingredients
1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
2 onions, coarsely chopped
4 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch of saffron threads
juice of 1 lemon
4 tbsp cold water
2 tsp coarse sea salt
1 tsp freshly ground black pepper
scant 3/4 cups / 100 g unskinned hazelnuts
3 1/2 tbsp / 70 g honey
2 tbsp rose water
2 green onions, coarsely chopped
Instructions
In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Leave to marinate for at least an hour, or overnight in the fridge.
Preheat the oven to 375 °F / 190 °C. Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nuts paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
Transfer the chicken to a serving dish and garnish with the chopped green onions.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment