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

Magical MILs version of Karen Martini's Persian Roasted Chicken with Hazelnuts and Saffron

5 cloves garlic
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



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.

Your best foul?

Do you have a recipe for duck or chicken that rocks your socks off?  Please, please, please, please, please, help expand the library of foul brilliance through My Favourite Fruits!  Email us via myfavouritefruits@gmail.com with your favourite recipe and we’ll look at cooking and reviewing and sharing it with others! 🙂


Entry filed under: australia, Dinner, Gluten free, Middle of the road, sydney. Tags: , , , , , , .

Thai red duck curry – thanks to magical MIL, fantastic FIL and Karen Martini Travellers’ tricks – cooking while travelling

1 Comment Add your own

  • 1. Goodfooddude  |  April 25, 2010 at 8:45 pm

    Your recipe is now featured on Good Food Dude!


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