Description
Fragrant and fabulous Persian chicken
Ingredients
Scale
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
Instructions
- 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.
Notes
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
Nutrition
- Calories: 292