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Categories:
chicken onions olive oil ground ginger ground cinnamon saffron thread cold water salt fresh ground black pepper honey water green onions
Viewed: 8 - Published at: 6 years agoIngredients
- 1 large chicken (cut into quarters -breast and wing, leg and thigh)
- 2 onions, coarsely chopped
- 4 tablespoons olive oil
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- saffron thread, a generous pinch juice of 1 lemon
- 4 tablespoons cold water
- 2 teaspoons coarse sea salt
- 1 teaspoon fresh ground black pepper
- scant 3/4 cups unskinned hazelnuts (100 g)
- 3 1/2 tablespoons honey (70 g)
- 2 tablespoons rose water
- 2 green onions, coarsely chopped
Method
- In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Leave to marinate for at least 2 hours or, preferably, overnight in the fridge.
- Preheat the oven to 375°F / 190°C Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
- Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
- While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste, the food processor will do this nicely. Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
- Transfer the chicken to a serving dish and garnish with the chopped green onions.
