Name: Saffron chicken with coriander dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 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

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Saffron chicken with coriander dip

Saffron chicken with coriander dip

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

plus 1 hr marinating

A star rating of 5 out of 5.3 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal546
fat40g
saturates13g
carbs13g
sugars11g
fibre3g
protein32g
salt0.3g

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.

Recipe from Good Food magazine, October 2014

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A star rating of 5 out of 5.3 ratings

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