Lemon Chicken with Saffron

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Lemon Chicken with Saffron
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
Ingredients
800 grams small, baby potatoes
1 chicken (1400 grams)
3 garlic
2 onions
salt
freshly ground peppers
2 tablespoons clarified butter
1 small can ground saffron (0.1 grams)
2 generous pinches ground coriander
150 grams green Olives (pitted)
1 organic lemon (zested and juiced)
300 milliliters Chicken broth
100 milliliters Noilly Prat
cilantro (for garnish)
How healthy are the main ingredients?
potatoOlivechickengarliconionsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Peel potatoes. Rinse chicken, pat dry with paper towels and divide into 8 pieces (separate legs, cut through joints; separate breast from bone and cut into quarters). Peel garlic and squeeze through a press, peel onions and cut into thin strips. Rub chicken pieces with garlic and season with salt and pepper.

3.

Heat clarified butter in a pan and fry chicken pieces on all sides until lightly browned. Add onions to the pan and let saute briefly. Add saffron and coriander powder and cook briefly. Pour pan contents into a large baking dish, add potatoes and olives. Cover with lemon zest, lemon juice, broth and vermouth and stir.

4.

Place in the preheated oven and cook for about 50 minutes until the potatoes are knife-tender. Arrange on plates and garnish with cilantro leaves.