Events and Celebrations

Saffron Roasted Chicken

cook 20 mins
  • 3 tablespoons milk
  • pinch of saffron threads
  • 75 ml (3 fl oz) natural yogurt
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh root ginger
  • 25 g (1 oz) ground almonds
  • 2 teaspoons toasted cumin seeds
  • 4 chicken breasts
  • 15 g (1/2 oz) butter, plus extra for greasing
  • 25 g (1 oz) flaked almonds
  • handful of mint leaves
  • 1 green chilli, deseeded and chopped
  • salt and pepper
  • tomato salad
  • plain boiled rice
  • Heat the milk, add the saffron and set aside. Mix together the yogurt, garlic, ginger, ground almonds and cumin seeds and season well. Coat the chicken in the mixture, place on a lightly greased baking sheet and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.
  • Pour over the saffron liquid, dot with the butter and scatter over the flaked almonds, then cook for 5 minutes more or until the chicken is cooked through. Sprinkle over the mint leaves and chilli and serve with a tomato salad and boiled rice.
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