Saffron Roast Chicken Recipe

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saffron roast chicken recipe

Ingredients for Saffron Roast Chicken:

  • 1 chicken, about 1.6 kg

For saffron butter

  • 50 gm unsalted butter, softened
  • 1/2 packet saffron threads, crumbled
  • 1/2 tsp salt

For the onions

  • 1 tbsp olive oil; 25 gm butter
  • 450 gm onions, halved and thinly sliced
  • 2 tsp garam masala;
  • 2 tsp cumin seeds
  • 6 cardamom pods, lightly crushed
  • 2 tsp finely chopped fresh ginger
  • 50 gm sultanas

How to make Saffron Roast Chicken:

  • Preheat oven to 200C/Gas Mark 6.
  • Loosen the skin from the chicken breast by easing your fingers under the neck flap, over the breast and down to the legs, without puncturing the skin.
  • Mix the ingredients for the saffron butter and spread evenly over the chicken breast under the skin.
  • Secure the neck flap under the bird with a cocktail stick.
  • Heat the oil and butter in a wide pan and deep fry the onions until softened.
  • Add all the spices and cook for 2-3 minutes.
  • Add the sultanas, then transfer to a roasting dish and place the chicken on top, breast side down.
  • Roast for 45 minutes.
  • Lower setting to 190C/ Gas 5 and turn the chicken breast side up.
  • Stir the onions, piling some of the lighter ones on top of the chicken to keep it moist.
  • Roast for a further 45 minutes or until the chicken is cooked through and the onions are crisp.
  • Saffron Roast Chicken is ready to serve.

  • Serve with Lemon Wedges.

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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