Saffron and Lemon Chicken

Lemon Chicken

This dish needs to be prepared the night before to allow the flavours to absorb into the chicken, it really is worth it for the flavour.

Ingredients

  • 4 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves
  • 1 tsp hot smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp black pepper
  • large pinch of saffron
  • 1 tbsp ground turmeric
  • 8 chicken thighs, on the bone, skinned
  • Half a jar of olives pitted
  • Handful of chopped coriander
  • 1 lemon sliced
  • 1 Pint chicken stock
  • salt, black pepper

Method

  1. Crush the garlic cloves with a pinch of sea salt with a pestle and mortar. Add the smoked paprika, turmeric and cumin and grind to a paste. Add 2 tablespoons of olive oil.
  2. Place the chicken thighs into a bowl, pour the paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge overnight.
  3. Heat the remaining olive oil in a large pan, then cook the onions until soft. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in the chicken stock. Stir in the saffron, then season well with salt and pepper, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve with rice.


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