Persian Lemon – Saffron – Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large chicken or poulard (alternatively 4-6 chicken legs)
- 3 large lemon (s)
- 1 bag saffron, ground (small )
- 300 ml olive oil
- 1 bulb garlic
- salt and pepper
- Chilli powder
- water
- Basmati
- possibly raisins to taste
Print Recipe
Pin Recipe Instructions
- Cut the chicken into 4 - 6 parts and place in a large freezer bag or in a suitable plastic bowl with a suitable lid. Peel and slice the garlic. Squeeze the lemons and mix with the olive oil, saffron and garlic. Pour this mixture over the chicken pieces, close the freezer bag tightly or put the lid on the bowl. Shake everything well. Repeat from time to time. The chicken should cook for at least 2 hours or a maximum of 4 hours.
- Then take it out and let it drain. Salt, pepper and dust lightly with chili powder. Place in a roaster and add about ½ cm high of water.
- In the preheated oven, for example. Fry the poultry for 45 minutes at 170 ° C (you can also roast the poultry on the wire rack above the drip pan).
- In the meantime, cook basmati rice in which you can add a handful of raisins (it`s a matter of taste, doesn`t have to be!).
- Place the cooked rice on a serving plate and pour the roast stock from the chicken pieces. Place the chicken on top and serve.
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