Persian Grilled Chicken With Saffron |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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NY Times Magazine, June 28th, 1998. Ingredients:
2 (3 1/3 lb) roasting chickens, about 3 1/3 lbs. each, cut into 8 pieces |
1/2 teaspoon saffron |
1 tablespoon warm water |
1 1/2 cups plain yogurt, from whole milk |
1/2 cup lemon juice |
1 large onion, finely chopped, about 2 cups |
2 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
1 tablespoon fresh lemon juice |
1/2 teaspoon saffron |
6 tablespoons salted butter |
Directions:
1. Wash chicken and blot dry; cut off any lumps of fat.
2. For the marinade, place saffron in the bottom of a large nonreactive bowl and pulverize it with a wooden spoon.
3. Add the warm water and allow it to sit 5 minutes.
4. Stir in the yogurt, lemon juice, onion, salt and pepper.
5. Add the chicken and refrigerate, covered, overnight or at least 6 hours.
6. For the basting, warm the lemon juice over low heat in a small pot.
7. Pulverize the saffron in a bowl with a wooden spoon, add it to the juice and remove it from the heat.
8. After 5 minutes, add the butter and gently warm the mixture until it is melted.
9. When ready to cook, start grill and when goals are white, grill the chicken until tender, about 8-10 minutes, basting with the butter mixture.
10. Move the chicken around on the grill to avoid burning it.
11. Season with salt and pepper.
12. When cooked, the juices will run clear and an inserted skewer will come out very hot to the touch.
13. Serve immediately.
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