Saffron Roast Chicken
Sick and tired of the same old ‘tandoori’ chicken then try our saffron roast chicken recipe.
1 chicken, about 1.6 kg
For saffron butter
50 gm unsalted butter, softened
1/2 packet saffron threads, crumbled
1/2 tsp salt
For the onions
1 tbsp olive oil; 25 gm butter
450 gm onions, halved and thinly sliced
2 tsps garam masala;
2 tsps cumin seeds
6 cardamom pods, lightly crushed
2 tsps finely chopped fresh ginger
50 gm sultanas
Preheat oven to 200C/Gas Mark 6.
Loosen the skin from the chicken breast by easing your fingers under the neck flap, over the breast and down to the legs, without puncturing the skin.
Mix the ingredients for the saffron butter and spread evenly over the chicken breast under the skin.
Secure the neck flap under the bird with a cocktail stick.
Heat the oil and butter in a wide pan and deep fry the onions until softened.
Add all the spices and cook for 2-3 minutes.
Add the sultanas, then transfer to a roasting dish and place the chicken on top, breast side down.
Roast for 45 minutes.
Lower setting to 190C/ Gas 5 and turn the chicken breast side up.
Stir the onions, piling some of the lighter ones on top of the chicken to keep it moist.
Roast for a further 45 minutes or until the chicken is cooked through and the onions are crisp.