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Ingredients
Lemon Chicken with Saffron
- Ingredients
- 800 grams small, baby potatoes
- 1 chicken (1400 grams)
- 3 garlic cloves
- 2 onions
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 1 sm 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)
Preheat the oven to 180°C (approximately 350°F).
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.
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.
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.