Serves 1
Directions
- 1Grind saffron with 1/4 tsp of salt until it turns into a powder
- 2Add a couple tablespoons boiling water and dissolve the saffron powder
- 3Add the Yoghurt, spices to a bowl, then zest and juice the lime, and add both to the bowl
- 4Add the saffron water, oil, and the garlic (minced) then mix till smooth
- 5Slice and add the onion as well as your prepared chicken. Mix thoroughly until well coated
- 6Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
- 7Blend your onion into a fine paste, then squeeze the liquid out of it
- 8Add the onion juice, yoghurt, spices, pepper and tomato paste, garlic and oil to a bowl then mix thoroughly
- 9Add the chicken to the bowl, and mix thoroughly
- 10Marinade for a minimum of 10 minutes, but at least 1h is recommended (for extra flavour) and up to 24h in the fridge
- 11Thoroughly wash your rice, then add to a pot with the Oil, fry for a few minutes
- 12Add the salt and pour enough water to cover the rice by about 1 cm
- 13Bring to a boil, and allow to boil with the lid on for 3-5 minutes, until the water disappears
- 14Turn the heat to low and steam for 20m. When the time is up, fluff with a fork
- 15Grind your saffron as mentioned above, then add a cup of cooked rice to it. Mix until Golden
- 16Mix saffron rice in, or serve ontop of white rice
- 17Microwave the garlic for 15-20 seconds
- 18Add to a bowl with remaining ingredients and mix
- 19Remove excess marinade, then thread the meat onto skewers, folding it if necessary so it isn't dangling far from the skewer
- 20Add enough pieces for a portion, and take care not to compress them
- 21Suspend over a baking dish or oven tray, and place into your oven under the grill/broiler set to high
- 22Cook for about 10-12 minutes until the first side is browned, rotate and place back in the oven
- 23Cook for about 2-4 more minutes until the second side is browned
- 24Place a wire rack over an oven tray and brush with vegetable oil
- 25Lay the chicken on the wire rack in a single layer
- 26Place under your grill/broiler set to high and cook for 8-10 minutes until browned
- 27Remove and flip the pieces, cook for another 2-4 minutes until completely browned (extra time may be needed for thicker chicken)
Ingredients
- 500 g chicken thigh or breast
- 1 medium onion
- 1 lime
- 20 ml lime juice
- 2 Tbsp olive oil
- 2 Tbsp yoghurt
- 1 Tsp salt
- 0.5 Tsp black pepper
- 0.25 Tsp turmeric
- pinch saffron
- 1 medium onion
- 0.25 Cup olive oil
- 2 Tbsp yoghurt
- 1 Tbsp red pepper paste
- 1 Tbsp tomato puree
- 2 garlic cloves
- 1 Tsp salt
- 1 Tsp black pepper
- 0.5 Tsp cumin
- 2 Cups Basmati rice
- 2 Tbsp Oil
- 2 Tsp Salt
- Pinch Saffron
- 2 Tbsp Yoghurt
- 2 Tbsp Mayonnaise
- 1 Clove Garlic
- 0.25 Tsp Mint
- 0.25 Tsp Oregano
- 1 Tbsp Lemon Juice
Equipment
oventrayskewerwire rackblender or food processor
Tips
- To speed up the marinade process, use onion juice rather than sliced onion.
- If you know you will be having a busy week, freeze the marinated chicken.
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