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.

Gluten free Quinoa Tabbouleh

Wednesday night saw us being really naughty and eating a burger in The Railway Рa JD Wetherspoons in Putney.  Freya was meeting someone so I waited in the pub patiently with a pretty good pint of Devils Backbone American IPA. Tough as it was I managed.
Today was time to rebalance the scales and have a much lower calorie dinner – just to put us back on track with the diet.

This dish comes from a new cookbook that I only received today – The Superfood Diet by Gurpareet Bains. He has previously published Indian Superfood and it is a great book too so I knew I’d made a good choice.

It’s the first of two dishes we ate today. Both are very low in calories and both very very easy and tasty and good for you.

The only thing you cook in this dish is the Quinoa – unless you fancy cooking your own Puy Lentils. I never do; the precooked stuff from Merchant Gourmet is spot on for this kind of thing – especially given you serve the dish cold. If you cook the lentils you’ll have to cool them!

To the cooked and cooled Quinoa you add Puy Lentils, fresh petite pois, fresh broad beans, a red onion, a spring onion, parsley and mint and mix it all together.

The recipe says you can use frozen peas and broad beans and this will soon be a necessity as the fresh variety will be hard to come by soon.

To the mix you add a really simple dressing of lemon juice, garlic, olive oil and black pepper. I added lots of lemon juice and all the bits still left over – segment skins and all. It made the dressing super lemony.

Finally, stir the dressing into the Tabbouleh and chill for an hour to let the lemons infuse into the salad.

This salad is amazing. So tasty, crunchy, lemony and herby. Really great salad.

We are having a BBQ at the weekend and if we do I’ll certainly make this again as a side.

For my Tabbouleh I used mixed Quinoa which had red, black and white Quinoa combined. Regular quinoa can get a little too fluffy and looks a bit plain on the plate. The mixed quinoa cooks at different rates and you get some interesting textures; it looks prettier too.

Loved this. Will definitely make it again.