Aromatic Saffron Roast Chicken with Rose, Hazelnut, Honey Topping
GF, Hazelnuts, easily made in bulk
Makes 6 portions (or 3 if you each want a whole breast)
3 chicken breasts
2 red onions, coarsely chopped
4 garlic cloves, chopped finely
Juice of 1 lemon
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp cumin
Generous pinch of saffron strands
2 tsp salt
1 tsp black pepper
½ cup chicken stock
¾ cup unskinned hazelnuts
3 tbsp honey
1 basting-full of chicken sauce (once it’s in the oven)
Earlier in the day (or night before), mix the chicken breast with the onions, lemon juice, ginger, cinnamon, cumin, saffron, olive oil, water, salt and pepper in a covered bowl and marinate.
Preheat the oven to 375°F and move the marinated chicken to a deep baking dish and pour the broth over to make sure it does not end up dry. Arrange the chicken and vegetables evenly, and roast for 35 minutes.
While the chicken is roasting, put the unskinned hazelnuts on a baking sheet and in the oven for 10 minutes, stirring frequently to avoid burning. Remove the hazelnut skins by rubbing small bunches in a dish towel, and chop (or use a Cuisinart) to a chunky paste. Transfer them to a bowl, and mix with the honey, two spoonfuls of the chicken cooking liquid, and a ½ tsp of rose oil.
Remove the chicken and add heaping spoonfuls of the sweet hazelnut paste on each breast before roasting for a further 5 to 10 minutes, until the nut paste is golden-brown. Serve once out of the oven, fight for your portion, and enjoy!
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What does this recipe do for my health? Notes on recipe-specific nutrient benefits and the gut-brain connection