Sunday, May 2, 2010

Saffron Chicken or Joojeh Kabab

Saffron Chicken or Joojeh Kabab By Ng @ What's for Dinner?I guess you can't really call a whole oven roasted chicken a kabab? But this saffron marinade tastes great whether it is on a chicken kabab in Iran or a whole bird (or fish) in my Irish kitchen.
Saffron Chicken or Joojeh Kabab By Ng @ What's for Dinner?Saffron Chicken or Joojeh Kabab
Marinade for 2 small chickens, 8 kababs or a whole salmon
3 med onions
1 juice of a lemon
1 pinch of saffron
1 Tbs olive oil
1 Tbs salt
1 tsp pepper
Saffron Chicken or Joojeh Kabab By Ng @ What's for Dinner?My mother-in-law would powder the saffron with sugar, but I'm lazy and have a food processor.
Saffron Chicken or Joojeh Kabab By Ng @ What's for Dinner?Peal and quarter the onions. Pop into a blender or food processor with the saffron and salt. Blend, stopping to push the onions down from time to time. Add the lemon juice, oil and pepper and blend some more. Marinade the chicken in the fridge for a few hours. *Note if you are using a whole chicken or fish make sure you spread some inside too.
Saffron Chicken or Joojeh Kabab By Ng @ What's for Dinner?If you made kababs then pop them on the grill and enjoy in no time (or more like 10-12 min). My small Irish chickens cooked covered for 2 1/2 hours at gas mark 9 (500f), but thats because my new oven doesn't get hot. 375f-400f should be fine if your oven is working, but if your chickens are larger then give them more time. The best part about roasting your chicken is that you get eat all the lovely golden juices. We had ours with rice.

2 comments:

  1. The color is lovely on your chicken. That was a large pinch of saffron!

    ReplyDelete
  2. Thanks! I knew you would say that! But its better to use the saffron, it may cost more than gold but it doesn't last as long.

    ReplyDelete

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