Chicken with Saffron and Pistachios

⏳ Time

1 hour + 1 day

🥕 Ingredients

🍽️ Servings

Description

As an additional aromatic and flavor element, honey can be used. It should be spread on the pieces of chicken at the same time you sprinkle them with pistachios.

Ingredients

Chicken Drumstick - 4 lbs
Olive Oil - 3 fl oz
Spanish onions - 2 heads
Ginger - 0.7 oz
Cinnamon - 1 tablespoon
Paprika - 1 tablespoon
Saffron - a pinch
Lemon - 2 pieces
Pistachios - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the chicken thighs and drumsticks apart. Chop the red onion coarsely and grate the ginger finely. Soak the saffron in 50 grams of boiling water and let it steep for two to three minutes.

Step 2

In a deep bowl, marinate the chicken meat with saffron infusion, lemon juice, olive oil, grated ginger, cinnamon, and paprika. Mix the meat thoroughly.

Step 3

Season with salt and black pepper, mix once more, and let marinate for twenty minutes to a day. By the way, the squeezed lemons can also be added to the marinade instead of being discarded.

Step 4

After marinating the chicken for as long as you deem necessary, transfer it along with all the vegetables and marinades to a baking tray, spreading everything evenly across the surface. You can also keep the squeezed lemons and place them on the tray with everything else.

Step 5

Place the baking tray in the oven preheated to 190–392°F for thirty-five minutes. Grind the green pistachios in a mortar until they reach a fine crumb. Remove the meat from the oven, sprinkle it with the pistachio crumbs, and return it to the oven for another five to ten minutes before serving — for example, with chopped green onions and parsley in a dressing made from olive oil and lemon juice, or with rice cooked with a splash of lemon juice and olive oil.