Saffron chicken with coriander dip

Saffron chicken with coriander dip

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 15 mins Cook: 35 mins plus 1 hr marinating

Easy

Serves 4
Marinate cheap chicken thighs with lemon, thyme and garlic and roast until crispy - finish with honey and pistachios for sweetness and crunch

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal546
  • fat40g
  • saturates13g
  • carbs13g
  • sugars11g
  • fibre3g
  • protein32g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 8 chicken thighs, skin on
  • zest and juice 2 large lemons, plus extra wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small bunch thyme, leaves picked

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 garlic cloves, chopped
  • 100g crème fraîche
  • small pack coriander, finely chopped
  • pinch of saffron, soaked in 1 tbsp warm water
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 2 tbsp clear honey
  • 50g pistachios, roughly chopped

Method

  1. Make 2 cuts in the skin of each chicken thigh and place in a non-metallic dish. Mix the lemon zest, 4 tbsp lemon juice, the olive oil, thyme and garlic, and pour over the chicken. Cover and chill for at least 1 hr.

  2. Heat oven to 200C/180C fan/gas 6. Take the chicken from the marinade, pat dry and season. Heat a large non-stick frying pan to medium high, add the chicken, skin-side down, and cook for 3-4 mins until golden brown.

  3. Lift the thighs into a roasting tin, skin-side up, and bake in the oven for 20 mins. Meanwhile, mix together the crème fraîche, coriander, 1 tbsp lemon juice and seasoning.

  4. Mix 1 tbsp lemon juice, the saffron with its soaking water, honey and pistachios, then spoon over the chicken and bake for another 5-10 mins. Serve the chicken with the dip and extra lemon wedges.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cshobbs
10th Nov, 2014
5.05
Lovely chicken! Next time I'll probably not bother with the dip, but everyone enjoyed it!
mich_mkp
19th Oct, 2014
Absolutely bloomin delicious!!! Super simple to make and takes hardly any time at all to cook. We served it with some couscous. Will do this again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.