Saffron Chicken.
Ingredients.
Take a large pinch of saffron strands, about 30 strands.
50ml 2floz of boiling water.
4 chicken breasts.
3 tablespoons of ghee.
1/2 a teaspoon of ground coriander.
1 dried bay leaf.
2.5cm / 1 inch piece of cinnamon stick.
30g / 1oz of sultanas.
300ml / 1/2 a pint of natural yoghurt.
15g / 1/2 an ounce of toasted flaked almonds.
Salt and pepper.
Method.
1. Combine the saffron with the boiling water, and leave to steep for 10 minutes.
2. Season the chicken well.
3. Heat the ghee in a large frying pan, add the chicken and brown on both sides, cook in batches if necessary. Remove the chicken from the pan and set aside.
4. Reduce the heat and add the coriander to the pan, stir once and add the bay leaf, cinnamon, sultanas and the saffron with the soaking water all at once.
5. Return the chicken to the pan. Cover and simmer gently for 40 to 50 minutes until the chicken is tender. Remove the pan from the heat and gently stir the yoghurt into the sauce.
6. Discard the bay leaf and the cinnamon stick, scatter over the toasted almonds and serve.
Serves 4.
