PERSIAN CHICKEN

Epicurean Exploits - Food and Recipes
#1

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


Preparation
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#2

this looks good, Martin, but I’ve got the rosemary/mustard chicken marinating in the refrigerator right now . . .
alan

#3

Guten Appetit, Alan. [drinkers.gif]

#4

a big thumbs up from the entire family tonight, Martin.
I probably used too much saffron, but it was very delicious.

any recipes with lavender or sage? I’ve got that growing in the yard.

alan

#5

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. [wow.gif]

#6

Martin/Alan,

Did you S & P the chicken after marinading/before grilling?

Tom

#7

Alan,

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.

#8

For grilling it is better to clean the meat. When I use a pan then I don´t clean the meat.

#9

By S & P, I meant do you salt and pepper the meat?

#10

Of course, Tom. You have to know I never mention Salt&Pepper in my recipes. I think S&P is necessary for every recipe!

#11

P.S. I add S&P when I sauté the meat.

#12

Thanks Martin. On the grill shortly, will report back my results.

#13

did not salt and pepper, just sautéed in a pan–the marinade had enough oil that no more was needed.
alan

#14

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!

Thanks Martin/Alan

#15

Simple. Looks great.

Alan, we have lots of sage and lavender. I was going to add sage to a center cut loin pork roast that is waiting to be consumed.

A couple weeks ago, we had loin lamb chops. Marinated for about 4 hours in Balsamic, olive oil, garlic, rosemary and lavender. Grilled. Yum.

#16

will try these lavender and sage ideas.
thanks.
alan

#17

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.

#18

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 :slight_smile:

Happy Father’s Day all you guys!

#19

yum! Let’s hear about it after.
alan

#20

Great Debbie, I think saffron from Iran is the best.

How goes Assyrian rice? Give us the recipe…