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Baked Chicken With Saffron

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Equipment

Ingredients

  • pinch saffron threads
  • 100 ml warm water
  • 1 chicken about 2 kg 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 2 tablespoons orange blossom water
  • bunch flat leaf parsley finely chopped
  • bunch dill finely chopped
  • bunch mint finely chopped
  • 25 g butter cut into small pieces

Instructions

  • Stir the saffron into the warm water in a small bowl and leave to stand for 5–10 minutes.
  • Place the chicken in the base of a large tagine.
  • Rub the salt all over the chicken.
  • Combine the olive oil, lemon juice and orange blossom water in a bowl.
  • Add the saffron water and stir in most of the chopped herbs, then pour the mixture over the chicken.
  • Cover and place the tagine in a preheated oven, 180°C , Gas Mark 4, for 1 hour, basting the chicken with the cooking juices from time to time.
  • Scatter the butter over the chicken, then return to the oven, uncovered, for 15 minutes until the chicken browns lightly on top.
  • Garnish with the remaining parsley, mint, and dill and serve with couscous and a salad, if liked.

Notes / Tips / Wine Advice:

For quails baked with herbs and lemon,

rub 4 oven-ready quails with salt and place them in the base of a tagine. Combine the olive oil, lemon juice and orange blossom water with the parsley dill and mint as for Baked chicken with saffron, adding the finely chopped rind of 1 preserved lemon and 2 tablespoons water to the bowl. Pour the mixture over the quails, cover and place in a preheated oven, 180°C , Gas Mark 4, for 30 minutes. Scatter the butter over the quails and return to the oven, uncovered, for 10–15 minutes until the quails brown lightly on top. Serve with chunks of bread to mop up the buttery juices.
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Course Chicken
Cuisine Arabic / Moroccan