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Saffron Chicken

A recipe from the Good Food collection.


Saffron Chicken
Saffron Chicken
1 teaspoon saffron threads
2 tablespoons hot water
2 tablespoons oil
2 onions, chopped
3 cloves garlic, crushed
3 cm (l ¼ inch) piece fresh ginger, chopped
2 red chillies, seeded and sliced
1 teaspoon ground cardamom
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 kg (4 lb) chicken pieces
2 cups (500 ml/16 fl oz) chicken stock


  1. Fry the saffron threads in a dry-frying pan over low heat for 1–2 minutes. Transfer to a small bowl, add the hot water and set aside.
  2. Heat the oil in a pan over medium heat; add the onion, garlic, ginger and chilli. Cover and cook for 10 minutes, or until very soft.
  3. Add the spices, and cook over medium heat for 2 minutes. Add the chicken and cook over high heat for 3 minutes, or until the meat is well coated. Add the saffron liquid and the stock. Bring to the boil, then reduce the heat, and cook, covered, stirring occasionally, for 30 minutes.
  4. Uncover, and cook for a further 20 minutes. Remove the chicken and keep warm. Reduce the stock to about 1½ cups (375 ml/12 fl oz) over very high heat. Pour over the chicken. Season with salt and pepper, to taste.
Nutrition Per Serve


Protein 45 g;
Fat 15 g;
Carbohydrate 3 g;
Dietary Fibre 1 g;
Cholesterol 155 mg;
1445 kJ (345 cal)


Main ingredient:
Middle Eastern

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