Another refreshing and subtle dish for these hot days. Again, marinate the chicken for hours or better overnight in lemonjuice&oliveoil&saffron. And use real saffron!
Ingredients
2 chicken breast or supréme of guineafowl
3-4 lemons
olive-oil (same amount like lemon juice or more)
saffron
Mary Baker does a killer lamb rub with lavender, rosemary, salt and pepper. I think she’s been too busy to post here much lately, but maybe I can poke her.
in case of sage, I would recommend “Saltimbocca” - veal escaloppe with parma/serrano ham and sage. Any kind of pasta works also great with sage butter. I sometimes buy Ravioli from an italian shop and only add sag butter and finally drizzle with parmesan. The classic is Gnocchi with sage butter.
I salt and peppered it and grilled on gas bbq. Seared and slow cooked and turned out perfect. I used 1 packet of saffron and seemed to give it a nice flavor and meat was succulent (bone in breast). Paired with roasted tomatoes/garlic/thyme and evoo spread on charred bread (wow is this good) and quinoa/zucchini and a 2003 crozes hermitage from Rousset - on the patio and loving life!
Martin, thanks for the recipe reminder. I made this last night (only had 2.5 hours to let it marinade) but it was excellent (and a hit with the family). Served with spaghetti with garlic olive oil.
Martin, I’m making this for Father’s Day using saffron a friend brought me back from Iran, lucky me!
And trying Alan’s Wishbone marinade recipe for flank steak. Thanks both of you.
Also making Assyrian rice, my grandfather’s recipe