saffron infused chicken legs…

1 Apr

Once upon a time I used to work with a Persian lady that opened up my eyes to the world of Iranian cuisine.  We’d go on business trips and she’d teach me how to cook in our hotel kitchen.  Saffron has such a distinctive and subtle flavour that I instantly fell in love with it even though it cost an arm and leg to purchase.  I suppose picking out stigma from a crocus flower is labourous and therefore worthy of being deemed the most expensive spice by weight.

Here’s my rendition of saffron chicken with the help of a few scraps from the fridge.

What you need!
4 chicken legs
1 lemon
1/2 cup of chopped parsley
1 tbsp salt
1 tsp saffron

What to do!

1.  In a small bowl, add the salt and saffron

2.  Using the back of a spoon, gently crush the saffron into the salt and grind it together.  This will break up the saffron threads.

2.  Next add the zest of the lemon and squeeze all the juice in.  Instantly the saffron will make the liquid a beautiful yellow colour

3.  Add your chopped parsley into the marinade.  Trim your chicken legs if needed and put them in a glass casserole dish.  Spread the marinade over the legs evenly.  Wrap the dish with plastic wrap and set in the fridge for 4-6 hours or overnight!

4.  Pre-heat your oven to 375 degrees.  Depending on how big your legs are, you will need to cook it for about 1 hour to 1 hour and 15 minutes.  The skin will be crispy and the meat will be nice and juicy!  Enjoy!

Approx Costs
chicken legs – $7.50
other = $1.00

Total – $8.50 for 4 portions or $2.13 per person


2 Responses to “saffron infused chicken legs…”

  1. Michael Beyer September 24, 2010 at 5:21 pm #

    If you like saffron, you will love this rigatoni with braised chicken and saffron cream. It is unbelievable.


  1. layered zucchini parmesan madness! « The Urban Pocketknife - April 5, 2010

    […] it with saffron infused chicken legs! Posted by munchykitty Filed in Make Yummy Food! Tags: baked, casserole, parmesan, recipe, red […]

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