Persian Roast Chicken Recipe

Persian Roast Chicken Recipe

Although this is not a traditional Persian recipe , the combination of citrus and saffron is important for that incredibly complex cuisine. Clementines are perfect for this recipe for Persian grilled chicken for its characteristic bittersweet notes. If they are not in season, you can replace them with oranges.

Ingredients:

• 1 onion (peeled, cut, cut in two and sliced)
• 2 tablespoons warm water
• ½ teaspoon of saffron threads
• 3 tablespoons of extra virgin olive oil
• 2 lemons
• 2 clementines
• 2 ½ kilos of roasted chicken
• Kosher salt
• ½ teaspoon of cinnamon
• ½ teaspoon cumin

How to cook Persian Roast Chicken tep by step:

1. Preheat the oven to 230 ° C.
2. Peel the onion and cut it in half. Then, cut into slices and place in a baking dish.
3. Put the warm water in a small container and rub the saffron threads between your fingers so that they fall apart. Add them to the water. Reservation.
4. Place the olive oil in a small bowl and squeeze the lemons and clementines and add the juices to the oil. Put the lemon peels aside and undo the shells of the clementines.
5. Remove the giblets and rinse the chicken inside and out with cold water. Dry and put the chicken on the onions.
6. Fill the cavity with lemon peels. If you want, cut the chicken.
7. Sprinkle the chicken with olive oil and mash it on the skin with your hands very clean.
8. Sprinkle the chicken with kosher salt, cinnamon and cumin, and rub the spices over the skin.
9. Add the saffron water to the oil and juices mixture and cream to emulsify. Pour over the chicken evenly.
10. Roast the chicken in the preheated oven for 10 minutes and then lower the temperature to 220 ° C. Continue roasting by spraying occasionally until well cooked, approximately 50 to 80 minutes according to chicken size. The meat will be ready when the chicken juices come out transparent and when the thermometer reaches 71 ° C.
11. Remove the chicken from the oven and let it rest for 10 minutes before cutting it.

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