Braising your chicken in this beautiful saffron sauce gives it an unreal texture and flavour. One to whip out at special occasions.
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Serves
4
Saffron
Rose Water
Chicken Thigh
Potato
Chicken Stock
Cardamom Pod
Lemon
Green Olive
Dill
Parsley
Basmati Rice
Olive Oil
Salt
Black Pepper
Serves
4
Saffron
Rose Water
Chicken Thigh
Potato
Chicken Stock
Cardamom Pod
Lemon
Green Olive
Dill
Parsley
Basmati Rice
Olive Oil
Salt
Black Pepper
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Step 1.
If you’ve got the time, add the saffron to the rose water and cover it with 3 tbsp of boiling water the night before you want to make your chicken. Cover and leave in the fridge overnight. If not, simply mix them at the start of the recipe on the day with the same quantity of boiling water.
Step 2.
The next day, season your chicken thighs with fine sea salt. Add a good glug of oil to a large pot and set over a high heat. Add the seasoned chicken, skin-side down and sear until golden brown and crispy.
Step 3.
Cut the potatoes into rough chunks and add to the pan. Crumble in the chicken stock cube and pour over boiling water to cover the contents of the pan. Add the cardamom and salt, thinly slice one lemon and add that to the pan too. Bring to a simmer and let cook away for 35 mins. Once chicken is cooked through and the potatoes and lemons have softened, add the steeped saffron and rose water.
Step 4.
Let it come back to a simmer then add the remaining lemon juice.
Step 5.
Scatter over the herbs and olives.
Step 6.
Serve your braised chicken over steamed basmati rice with plenty of sauce.
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