Fragrant Saffron Chicken

Fragrant Saffron Chicken

Serves 10

Ingredients :
2 chickens, about 1.6kg/31

⁄2lb each

1 carrot, sliced

2 celery sticks, sliced

6 black peppercorns

2 bay leaves

50g/2oz butter

225g/8oz onion, finely cut

1 teaspoon saffron threads

4 dried apricots

grated zest of one lemon

300ml/10fl oz dry wine

3 tablespoons clear honey

1 teaspoon gentle curry paste

300ml/10fl oz dressing

300ml/10fl oz cream cheese

salt and freshly ground black pepper


• place the chickens in 2 separate giant saucepans. cowl with cold water

and add the carrot, celery, peppercorns and one

⁄2 herb to every. Bring

slowly to the boil, cowl and simmer terribly gently for concerning one hour. Pierce

the thigh joints with a skewer to check if boiled – the juices ought to run

clear. Leave the chickens to cool down in their cookery liquid.

• Drain the chickens. take away and discard the skin, strip off the meat and

discard the bones. Cut the meat into bite-size items. Set aside.

• soften the butter in a very medium cooking pan, and sauté the onion till soft.

Grind the saffron strands to a powder employing a mortar and pestle. Stir

into the onions with the apricots, lemon zest, white wine, honey, curry

paste and one herb. bring back the boil. Simmer, uncovered, for about

10 minutes till well reduced and also the consistency of Indian relish.

• Cool and purée in a very liquidiser or kitchen appliance, then sieve.

• Fold the cold saffron mixture into the dressing. Whip the cream till

it simply holds its form. Fold into the dressing mixture, and season with

salt and pepper.

• combine along the chicken items and also the dressing mixture, and serve


on a bed of rice.