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Roast Chicken with Saffron, Hazelnuts & Honey has a delicate blend of exotic spices including saffron and cinnamon that will take you straight to Marrakesh. Simply Sated
4.5 from 14 votes
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Roast Chicken with Saffron, Hazelnuts & Honey

Roast Chicken with Saffron, Hazelnuts & Honey has a delicate blend of exotic spices including saffron and cinnamon that will take you straight to Marrakesh. Original recipe by Yotam Ollotlenghi (http://www.ottolenghi.co.uk/roast-chicken-with-saffron-hazelnuts-and-honey-shop)
Course Entree, Poultry
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4
Author Susie Gall

Ingredients

  • 4 chicken breasts skinless & boneless (or your favorite chicken pieces or 1-large organic or free-range chicken, divided into quarters)
  • 2 onions coarsely chopped
  • 4 tablespoons olive oil
  • 1- teaspoon ground ginger do not substitute fresh ginger
  • 1- teaspoon ground cinnamon
  • A generous pinch of ?saffron threads
  • Juice of 1 lemon
  • 4 tablespoons cold water
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1- cup unskinned hazelnuts toasted and skinned
  • 3 1/2 tablespoons honey
  • 1- tablespoon rose water optional

Instructions

  1. Place chicken pieces, onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper in a large Ziploc bag. Refrigerate at least one hour or overnight.
  2. When ready to cook, preheat oven to 375F/190C.
  3. Spread hazelnuts on a baking sheet and toast for 10 minutes or until lightly browned and fragrant. Once cooled to touch, rub the nuts together between your hands to remove skins. (The nuts can be used with skins on, if desired.) Chop coarsely and set aside.
  4. Transfer chicken along with the marinade to a baking sheet large enough not to crowd the chicken. If skin is still on the chicken, place it skin side up.
  5. Roast chicken for 35 minutes.
  6. While chicken is roasting, combine honey, rose water (if using) and nuts.
  7. Remove chicken from oven and spread ¼ cup of nut mixture onto each breast.
  8. Return chicken to the oven for 5-10 more minutes or until chicken is cooked through and nuts are golden brown.
  9. (If needed, turn oven to 425F and cook long enough just to get more color on the nuts and chicken. Watch this step very closely so the hazelnuts don’t burn and chicken doesn’t overcook.)
  10. Transfer chicken to a serving dish and spoon remaining juices, nuts and onions over each breast.
  11. Enjoy!

Recipe Notes

I have made this dish with and without the rose water. I prefer it without, but others prefer it with. Either way, it is still an incredible chicken dish.