Saffron and Lemon Chicken


Seems I’ve been a bit slack in posting about food of late. Truth be told I’ve not really been making anything particularly exciting.

This weekend saw Freya and myself celebrate our first wedding anniversary and preparations for various festivities got in the way of normal cooking habits.

After a pretty hectic weekend – which saw a large number of us complete the marathon 26 pub Monopoly Board Pub Crawl – I settled back into normality with this very tasty dish from Persiana by Sabrina Ghayour.

This dish has relatively few ingredients, and does benefit from a long marinade, the longer you leave it the better it will get. That said, the first batch I grilled was excellent after just 1 hour of marinating.

In a bowl you slice 4 white onions, and add to it the juice of 5 lemons, greek yoghurt, turmeric, quite a bit of sea salt, and some saffron which has been infused with water for 10 minutes or so. Give the whole thing a good mix, add the diced chicken breast and leave in the fridge for as long as you can.

Like I said, I cooked up our first batch after an hour but I think we’ll be eating this for a couple more days – so I’ll let you know if it starts tasting better.

The marinade breaks down the chicken beautifully and it tastes so tender after just 15 minutes under the grill.

I served this with a very nice radish salad and a naan bread – and it was a spot on dinner.

I’ll certainly be making this again – it could be one of my go-to dishes when I want to impress – because impressive it is – and very very simple.