Roast chicken with saffron, honey and hazelnuts

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Recipe inspiration from Ottolenghi The Cookbook

Ingredients 

  • 1 large chicken chopped into pieces (or a mix of thighs and drumsticks) - approx 1kg 
  • 2 onions
  • 60ml of olive oil
  • 1 tsp of ground ginger
  • 1 tsp of ground cinnamon
  • 2 sachets of saffron or a pinch of saffron strands
  • Juice of 2 lemons
  • 60ml of water
  • 100g of hazelnuts (skin on)
  • 70g of honey
  • 3 spring onions

Method

  1. In a large bowl or sandwich bag, mix the chicken pieces with the chopped onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper. Leave to marinate for at least 1-2 hours - preferably overnight. 
  2. Pre-heat the oven to 200 degrees C fan forced.  Spread the hazelnuts on an oven tray and roast for 10 minutes. Removed from the oven, peal off the skins (they should come off really easily) and in a small bowl roughly grind the hazelnuts.
  3. Transfer the chicken and marinade to a roasting tray and roast for approximately 30-40 minutes. Check the chicken is cooked with an oven thermometer.
  4. While the chicken is roasting, mix the honey and the hazelnuts to make a rough paste. Spoon a generous amount of the paste over the check, spread to cover and return the chicken to the oven for another 5-10 minutes.
  5. Once cooked, remove from the oven and serve the chicken with spring onions on top.

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