Ingredient:
6 boneless chicken breasts, with the skin left on
1 tbsp vegetable oil
200 ml (7 fl oz) full-fat crème fraiche
Salt and black pepper
Marinade:
2 pinches of saffron threads
2.5cm (1 in) piece of fresh root ginger, peeled and grated
Juice of 1 lemon
1 tsp ground cardamom
1 tsp ground coriander
1 tsp ground cinnamon
Method:
Make the marinade: put the saffron and the ginger into a mortar and grind with a pestle. Add the lemon juice, cardamom, coriander, and cinnamon, and mix well.
Put the chicken into a non-metallic dish, and brush the marinade over it. Cover and marinate in the refrigerator for at least 20 minutes.
Pour the oil into a small roasting tin. Turn the chicken in the oil, and put them, skin-side up, in the roasting tin. Cook in a reheated oven at 190℃ (170℃ fan, Gas 5) for 15-20 minutes or until the juice run clear when the chicken is pierced with a fork. Remove from the tin and keep warm.
Put the tin on the hob, pour in the crème fraiche, and stir to combine with the juices. Season with salt and pepper, and heat through. Sprinkle with coriander and serve.
6 boneless chicken breasts, with the skin left on
1 tbsp vegetable oil
200 ml (7 fl oz) full-fat crème fraiche
Salt and black pepper
Marinade:
2 pinches of saffron threads
2.5cm (1 in) piece of fresh root ginger, peeled and grated
Juice of 1 lemon
1 tsp ground cardamom
1 tsp ground coriander
1 tsp ground cinnamon
Method:
Make the marinade: put the saffron and the ginger into a mortar and grind with a pestle. Add the lemon juice, cardamom, coriander, and cinnamon, and mix well.
Put the chicken into a non-metallic dish, and brush the marinade over it. Cover and marinate in the refrigerator for at least 20 minutes.
Pour the oil into a small roasting tin. Turn the chicken in the oil, and put them, skin-side up, in the roasting tin. Cook in a reheated oven at 190℃ (170℃ fan, Gas 5) for 15-20 minutes or until the juice run clear when the chicken is pierced with a fork. Remove from the tin and keep warm.
Put the tin on the hob, pour in the crème fraiche, and stir to combine with the juices. Season with salt and pepper, and heat through. Sprinkle with coriander and serve.
