The BBC Good Food logo
Saffron chicken with coriander dip

Saffron chicken with coriander dip

A star rating of 5 out of 5.3 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Gluten-free
Nutrition: per serving


  • 8 chicken thighs , skin on
  • zest and juice 2 large lemons , plus extra wedges to serve
  • 2 tbsp olive oil
  • small bunch thyme , leaves picked
  • 4 garlic cloves , chopped
  • 100g crème fraîche
  • small pack coriander , finely chopped
  • pinch of saffron , soaked in 1 tbsp warm water
  • 2 tbsp clear honey
  • 50g pistachios , roughly chopped


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2014

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings

Sponsored content