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Grilled Chicken With Saffron / Joojeh Kebab |
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Serves: 8 Print this RecipeIRAN Advance Preparation: 24 hours for marinating the chicken This will be one of the easiest and most delectable recipes you will ever prepare. The yogurt and lemon juice tenderize the chicken, while the saffron perfumes the flavor. In an Iranian restaurant, the chicken would be cooked kebab style on skewers, breast pieces on one skewer, thighs on another, drumsticks on a third, and so on. This allows the chef to cook each part for the exact amount of time it needs. There is no reason why you couldn’t do that with this recipe if it makes things easier for you. Serve with lavash and Central Asian Pickles. FOR THE CHICKEN AND MARINADE: 1/4 teaspoon saffron threads 1 tablespoon water, warm 1 1/2 cups plain yogurt, whole-milk 1 onion, large, finely chopped (about 2 cups) 1/2 cup lemon juice, fresh 2 teaspoons salt 1 teaspoon black pepper, freshly ground 2 chicken (3 1/2 to 4 pounds each), each cut into 8 pieces FOR THE BASTING MIXTURE: 1/4 teaspoon saffron threads 1 tablespoon lemon juice, fresh 3 tablespoons butter, unsalted 1. Prepare the marinade. Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minutes, then stir in the yogurt, onion, lemon juice, salt, and pepper. 2. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a very large nonreactive bowl or baking dish and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally. 3. Preheat the grill, using the two-tiered method. 4. Prepare the basting mixture. Place the saffron in a small bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the lemon juice and let stand for 5 minutes. Melt the butter in a small saucepan over low heat, then remove from the heat and stir in the saffron mixture. 5. When ready to cook, oil the grill grate. Remove the chicken pieces from the marinade and arrange, skin side down, on the grate over the hotter section of the grill. Brush the pieces once or twice as they cook with the basting mixture, watching them to see that they don’t burn. Season with salt and pepper. 6. Transfer the chicken pieces to serving plates or a platter and serve. Serves 8 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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