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Chicken with saffron & cranberries
Chicken with saffron & cranberries
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Persian chicken dish with bursts of juicy cranberries.
Ingredients:
  • 1 1/2 tsp saffron threads
  • 125ml (1/2 cup) hot water
  • 5.00 gm caster sugar
  • 6 chicken marylands supreme
  • 2 garlic cloves, finely chopped
  • 21.00 gm fresh lemon juice
  • 36.40 gm olive oil
  • 1 large onion, finely chopped
  • 1/2 tsp ground turmeric
  • 250ml (1 cup) chicken style liquid stock
  • 75g (1/2 cup) dried cranberries
Instructions:
  • Crush saffron to a fine powder in a mortar and pestle. Transfer to a small bowl, then add water and sugar. Stir until the sugar dissolves.
  • Combine the chicken with the saffron mixture, garlic, and lemon juice in a glass or ceramic dish. Mix well to ensure everything is coated. Refrigerate for 6 hours to marinate.
  • In a large flameproof casserole dish over medium-high heat, heat oil. Sauté onion until soft, about 5 minutes. Stir in turmeric and cook until aromatic, about 2 minutes. Season with salt and pepper.
  • Place the chicken in the pan with the marinade and stock. Bring to a boil, then simmer over medium heat, covered, for 45 minutes to 1 hour until the chicken is fully cooked. Stir in the dried cranberries and let them soften, covered, for 5 minutes. Serve the chicken mixture in individual dishes with some pan juices poured on top.

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