Recipe: Middle Eastern saffron chicken
Now the children have gone back to school, it’s time to put delicious food on the timetable. Jenny Bristow shares some superb recipes.
What you'll need
4 cloves of garlic — crushed
2 tsp cinnamon powder
1 tsp ground ginger
Juice of 1 lemon
3 chicken fillets, skinned
1 onion, coarsely sliced
700g tomatoes, coarsely chopped
570ml light vegetable stock
1 tsp saffron threads
4 dsp hot water
2 tbsp honey
Flat-leaf parsley, roughly chopped
Salad leaves to serve
Mix the garlic, cinnamon and ginger with the lemon juice and use the mixture to coat the chicken fillets. Cover well and leave to marinate for at least 30 minutes.
Heat a non-stick pan until hot, then add the chicken and cook on both sides for 4-5 minutes. Add the onion, tomatoes and stock and simmer gently for 25-30 minutes.
Now add the saffron and its liquid — the saffron threads should be placed in a small bowl with the hot water and left to sit for 10 minutes before using. Stir the chicken and add the honey. If the sauce is too thick, add a little more stock. Garnish with flat-leaf parsley.