With Saffron, Hazelnuts, and Honey
Recipe for roast chicken
Oven-roasted chicken with saffron, hazelnuts, and honey.
The whole chicken is cut into pieces and marinated in a Middle Eastern-inspired marinade.
In
our constant pursuit to bring star chefs’ recipes to Danish home kitchens, we acquired this recipe from the Israeli/British star chef Otto Lenghi’s book: “Otto Lenghi Cookbook #1“.
Ingredients
- 1 pcs. Whole Chicken large
- 2 pcs. Onion coarsely chopped
- 45 gram Olive Oil
- 1.8 gram Ground ginger
- 2.6 gram Cinnamon ground
- 1 pinch Saffron large pinch threads
- 1 pcs. Lemon Juice the juice of 1 whole lemon
- 50 gram Water cold
- 100 gram Hazelnuts
- 70 gram Honey
- 30 gram Rose Water
- 2 pcs. Scallion - Spring Onions coarsely chopped (optional)
- Flake Salt
- Pepper black
Instructions
- Divide the chicken into 2 x breast and wing, 2 x thigh and drumstick.
- Toss the chicken pieces with onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, 2 tsp salt, and a good sprinkle of freshly ground black pepper in a large bowl.
- Let them marinate for at least 1 hour or overnight in the refrigerator.
- Preheat the oven to 210°. Spread the hazelnuts out on a baking sheet, and roast them in the oven for 10 minutes until they're lightly colored.
- Then coarsely chop them and set aside.
- Transfer the chicken and marinade to a baking dish large enough to hold everything in a single layer.
- Place the chicken pieces skin-side up and roast in the oven for about 35 minutes.
- Meanwhile, mix honey, rose water, and nuts together.
- Take the chicken pieces out of the oven, spoon the nut syrup over them, spreading it evenly to coat the meat.
- Return the baking dish to the oven and roast the chicken for another 5-10 minutes until the chicken is fully cooked and the nuts are golden brown.
- Arrange the chicken pieces on a platter and, if desired, garnish with the chopped scallions.