Roast Chicken with Saffron, Hazelnuts, and Honey Recipe

Name: Roast Chicken with Saffron, Hazelnuts, and Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh; 2 onions, coarsely chopped; 4 tbsp olive oil; 1 tsp ground ginger; 1 tsp ground cinnamon; A generous pinch of saffron threads; Juice of 1 lemon; 4 tbsp cold water; 2 tsp coarse sea salt; 1 tsp freshly ground black pepper; Scant 3/4 cup / 100 g unskinned hazelnuts; 3 1/2 tbsp / 70 g honey; 2 tbsp rose water; 2 green onions, coarsely chopped

Servings: persons

1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
2 onions, coarsely chopped
4 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
A generous pinch of saffron threads
Juice of 1 lemon
4 tbsp cold water
2 tsp coarse sea salt
1 tsp freshly ground black pepper
Scant 3/4 cup / 100 g unskinned hazelnuts
3 1/2 tbsp / 70 g honey
2 tbsp rose water
2 green onions, coarsely chopped

1
In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper.
2
Leave to marinate for at least an hour, or overnight in the fridge.
3
Preheat the oven to 375F / 190C.
4
Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned.
5
Chop coarsely and set aside.
6
Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably.
7
Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
8
While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste.
9
Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread it to cover.
10
Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
11
Transfer the chicken to a serving dish and garnish with the chopped green onions.
12
Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi, copyright (C) Published by Ten Speed Press, a division of Random House, Inc.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh, 2 onions, coarsely chopped, 4 tbsp olive oil, 1 tsp ground ginger, and more.

Yes, Roast Chicken with Saffron, Hazelnuts, and Honey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken with Saffron, Hazelnuts, and Honey

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