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Saffron chicken with coriander dip

Saffron chicken with coriander dip

Rating: 5 out of 5.3 ratings
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  • 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
NutrientUnit
kcal546
fat40g
saturates13g
carbs13g
sugars11g
fibre3g
protein32g
salt0.3g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, October 2014

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Overall rating

Rating: 5 out of 5.3 ratings

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