Try these perfect Persian chicken fillets in wraps or salads with couscous, potatoes or rice. They are so tasty and so versatile, cold or warm, they make a fantastic lunch or dinner. You could even barbecue them in summer for a healthier option than burgers and sausages.
Saffron is famously the worlds most expensive spice, pound for pound, due to the labour intensive method of harvest, where crocus stigma have to be picked by hand…. I was today year’s old when I found that out!!Print
Fragrant and fabulous Persian chicken
2 good pinches of saffron threads
2 tbsp boiling water
600g mini chicken fillets
40g rosemary, leaves picked and very finely chopped
2 tbsp garlic oil
2 heaped tsp sea salt flakes
Freshly ground black pepper
- Grind the saffron with a pestle and mortar, then pour over the boiling water and leave to infuse for at least 20 minutes until the water has cooled and turned a deep orangey-red colour
- Place the chicken fillets in a bowl and add the garlic oil, finely chopped rosemary, sea salt, a generous seasoning of black pepper and then the saffron water.
- Mix well so that the chicken is evenly coated with the marinade, cover the bowl with clingfilm and leave in the fridge to marinate for an hour or so.
- Preheat a large non-stick frying pan over a medium-high heat, and without overcrowding the pan, fry the chicken fillets for 3-4 minutes on each side until a nice golden-brown crust forms and they are cooked through.
- Serve with salads, rice, couscous or wraps it’s very versatile.
The amount of Rosemary can be reduced. If you only have a small supermarket packet of 20/25g it’s still tasty!
Majority of prep time it taken up waiting for the chicken to marinate so you can easily go and do something else
- Prep Time: 80
- Cook Time: 10
- Calories: 292