Папки: Poultry, etc.
This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron (Viking, 1999). It is one of our favorites: it is easy to make, yet looks stunning, and has the most delicate and fragrant combination of flavors (rose water, saffron, and cinnamon), which takes you straight to the famous Jemaa el Fna in Marrakech. Serve with rice or plain couscous.
1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
2 onions, coarsely chopped
4 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch of saffron threads
juice of 1 lemon
4 tbsp cold water
2 tsp coarse sea salt
1 tsp freshly ground black pepper
scant 3/4 cups / 100 g unskinned hazelnuts
3 1/2 tbsp / 70 g honey
2 tbsp rose water
2 green onions, coarsely chopped
1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
2 onions, coarsely chopped
4 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch of saffron threads
juice of 1 lemon
4 tbsp cold water
2 tsp coarse sea salt
1 tsp freshly ground black pepper
scant 3/4 cups / 100 g unskinned hazelnuts
3 1/2 tbsp / 70 g honey
2 tbsp rose water
2 green onions, coarsely chopped