Karen Martini’s Persian Roasted Chicken with Hazelnuts and Saffron
April 21, 2010 at 11:01 am 1 comment
This post follows on from Monday and last night’s blogs. The hazelnuts in this recipe bring an amazing dimension to it – roasty nutty flavour and serious crunch. And the Persian flavours remind me fondly of friends B + B! If you’re looking for a variation on your favourite chicken recipe or want to serve something a bit different to guests, consider this dish. If you’re nuts for nuts – this, you should try this dish!
Credits in brief
If you’re a (brilliant) regular reader, you’ll know that tonight’s and last night’s recipes are thanks to my mother in law (magical MIL) who introduced them to Mr L and me on the weekend. Credit is also due to my father in law (fantastic FIL) who enjoyed them with us and provided important critique and then typed them up for you and me. Finally – thanks to Australian celebrity chef, Karen Martin, who created the recipes originally.
The recipe: Persian Roasted Chicken with Hazelnuts and Saffron
Words as per Karen Martini’s original recipe
The subtle flavour of saffron with honey and hazelnuts is truly lovely with the chicken.
Magical MILs version of Karen Martini's Persian Roasted Chicken with Hazelnuts and Saffron
2 tbsp flaked salt
½ tbsp peppercorns
8 free-range chicken thighs, skin on and flesh slashed along the bone
1 onion, finely sliced
2 pinches saffron threads in 1 tbsp boiling water
100ml verjuice
60 ml extra virgin olive oil
6 sprigs thyme, leaves picked
2 bay leaves
2½ tbsp honey
1 tbsp orange blossom water
zest of ½ lemon
150g toasted hazelnuts, roughly chopped
Method
Preheat oven to 180ºC fan-forced (200ºC conventional). Make a rough paste with garlic, salt and peppercorns in a mortar and pestle.
Combine paste with chicken, onion, saffron, verjuice, oil, thyme and bay leaves and massage into the thighs. Roast in a baking dish, skin side up, for 35 minutes.
In a small pot, combine honey, orange blossom water and zest over a low heat until warm. Remove chicken from oven and increase temperature to 220ºC (240ºC conventional). Glaze thighs with honey mixture, sprinkle with nuts, return to oven and cook for 10 minutes until golden. Serve chicken with pan juices and a rice pilau.
About Karen Martini
For Karen Martini’s bio, visit last night’s post: Thai red duck curry – thanks to magical MIL, fantastic FIL and Karen Martini.
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Entry filed under: australia, Dinner, Gluten free, Middle of the road, sydney. Tags: australia, Chicken Wings, Dinner, Family, Gluten free, sumptuous, Wheat free.
1.
Goodfooddude | April 25, 2010 at 8:45 pm
Your recipe is now featured on Good Food Dude!