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.