Grilled saffron chicken with lemon, chilli and mint

Grilled saffron chicken with lemon, chilli and mint

Morqh-e zafaran

By
From
Saraban
Serves
6
Photographer
Mark Roper

This is a slightly spiced-up version of a Persian favourite. To the standard saffron–lemon combination I’ve added a rather un-Persian touch of chilli heat and a mixture of dried and fresh mint. It’s a brilliant way to liven up what can sometimes be a bland white meat. Serve with a fruit-and-nut-laden polow and lots of creamy yoghurt to take the edge off the chilli-heat.

Ingredients

Quantity Ingredient
800g boneless free-range chicken thighs, trimmed of excess fat
1 cup loosely packed mint leaves
2 long red chillies, finely chopped
1 dried red chilli, finely chopped
3 garlic cloves, finely chopped
50ml olive oil
2 lemons, grated zest and juiced
1 teaspoon ground cardamom
generous pinch dried mint
2 tablespoons Saffron liquid
rice, to serve
lemon wedges, to serve
fresh herbs, to serve
yoghurt, to serve
flatbread, to serve

Method

  1. Cut the chicken thighs into large chunks and put into a large bowl.
  2. Combine the remaining ingredients in the bowl of a food processor and whiz to a paste. If you prefer, you could, of course, do this by hand using a mortar and pestle. Pour the marinade over the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
  3. When ready to cook, preheat your barbecue or griller to high. Grill the chicken pieces for 2–3 minutes on each side, or until lightly charred and good and sticky. Alternatively, you can cook these on a stove-top chargrill pan.
  4. Serve with your choice of rice, lemon wedges, lots of yoghurt, fresh herbs and flatbread.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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