Saffron, hazelnut and honey roasted chicken

4 servings Preparation: 1 hr 10 mins By Food24
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Ingredients (16)

1 red onion — chopped
1 onion — white, chopped
4 Tbs fresh chillies — 573
1 tsp ginger — ground
1 tsp cinnamon — ground
pinch saffron — threads
1 lemon — juice only
4 Tbs water — cold
2 tsp sea salt — coarse
1 tsp freshly ground black pepper
4 chicken — thighs
4 chicken — drumsticks
100 g hazelnuts
70 g honey — raw
2 Tbs rosewater
2 spring onions — roughly chopped
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Method:

Combine the chopped onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper in a large mixing bowl. Add the chicken pieces and toss them well in the mixture. Cover and leave to marinate for at least an hour, but preferably overnight.

Preheat your oven to 190°C. Pop the hazelnuts on a baking tray and roast for 10 minutes until lightly golden. Allow to cool slightly, then chop and set aside.

Arrange the chicken pieces and marinade in a large roasting pan. (Chicken should be skin side up.) Roast for 35 minutes.

While the chicken is roasting combine the chopped hazelnuts, honey and rosewater in a bowl. Once the roasting time is up take the tray out of the oven and cover each piece of chicken with a generous spoonful of the nut mixture. Return the tray to the oven for a further 10 minutes or until the chicken is cooked through.

Sprinkle the spring onions over the chicken and serve.

Recipe by Cupcakes and Couscous. To see more Click HERE.

ALSO TRY

Saffron chicken with honey pesto
Oven-roasted chicken satays
Indonesian-style roast chicken

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