Saffron Chicken

In my last post Sweet Chilli Chicken Noodles I mentioned about chicken making regular appearances at our table and having to find different ways to cook with it. This a is one of those recipes that is just that. I like to serve it as a starter for guests but if we're having it for our main meal it's great with salad on the side or with a bit of my cheat's pilau

For this recipe I've used a whole leg piece per person, as chicken on the bone really does give you more flavour, but if you prefer you can use chicken breast - one per person is more than enough. To serve 4 people you will need :

         large pinch of saffron 

         50ml/2fl oz boiling water

         4 chicken legs / chicken breasts

         1 green chilli (chopped)

         1/2 tsp coriander seeds

         1 bay leaf

         1 inch piece cinnamon stick

         1 tsp smoked paprika

         2 tsp mustard seeds

         250ml of greek style yogurt

         2 tbsp flaked almonds 

• Start by combining the saffron & water in a bowl and leave to soak. Next make  a few small cuts with a knife in the chicken (this helps the chicken cook through )  then in a large frying pan, heat a little oil, add your salt and green chillies and stir on a medium heat till the chillies have slightly softened.
• Add your chicken and brown on both sides - you can do the pieces in batches rather than all in one go.
• Once the chicken has browned, remove from the pan and put aside. In the same frying pan on a low heat add the coriander seeds, bay leaf, cinnamon & paprika. Stir for a couple of minutes.
• Add the mustard seeds to the pan, when they start to pop, put the chicken pieces back in, add the yogurt & saffron water, (and the strands) stir through and cover. Leave to simmer on a low heat for about 40 - 50 minutes 
• toast the almond flakes by putting them in a small frying pan and stirring on a low heat for no more than 2 minutes - keep your eye on them as they catch easily ! Garnish the chicken with the almond flakes & serve 

** if you'd like the sauce slightly thicker simmer for an extra 15/20 minutes