Lemon and Saffron Chicken

I don't cook Roast Chicken very often.  Why?  I really don't know.  I guess using the same stuffing and roasting is just boring.  Plus I have always associated Roast Chicken as being a "fatty" roast.  But when I saw this recipe I knew that we had to put in on the menu for dinner.  The kids thoroughly enjoyed it and to be honest they are still talking about it. 

 

A very easy roast chicken to prepare and cook.  The flavours were noticable but not overpowering and it was easy on the eye also.  The sauce, unlike a normal thick fatty gravy was zesty and complemented the chicken perfectly.

 

A little high ProPoint wise but served with steamed ProPoint free vegetables it was definitely a perfect Sunday roast.

 

Lemon and Saffron Chicken

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 4

ProPoints per Serve: 13

 

cooking spray

1.4kg whole chicken

1/4 teaspoon saffron threads

2 teaspooons finely grated lemon rind

1 teaspoon sea salt flakes

2 teaspoons olive oil

freshly ground black pepper

500 grams chat (baby) potatoes

4 carrots, peeled and sliced

1/2 cup frozen peas 

1/2 cup frozen corn kernels

1 cup verjuice

3 teaspoons cornflour

Preaheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Lightly spray a large flameproof baking dish with cooking spray. 

Using kitchen scissors, cut along each side of the chicken's backbone.  Remove and discard backbone.  Place chicken, breast-side up, in prepared dish.  Using the heel of your hand, press firmly on breastbone to flatten chicken.  Trim and discard excess fat around neck and legs.

Combine saffron, rind, sea alt and oil in a small bowl.  Set aside for 5 minutes.  Rub saffron mixture all over chicken.  Season with freshly ground black pepper.  Bake for 1 hour 10 minutes or until skin is crisp and chicken is cooked through.  (The chicken is ooked if juices run clear when thigh is pierced with a skewer.) Transfer to a plate.  Cover chicken with foil and set aside to rest for 10 minutes before cutting into portions.

Meanwhile, boil, steam or microwave potatoes until tender.  Cook carrots and peas seperately, drain.

Whisk 1/4 cup verjuice and cornflour in a jug.  Drain and discard fat from baking dish.  Place dish over medium heat and add cornflour mixture and remaining verjuce.  Cook stirring for 2 - 3 minutes or until sauce has thickened.

Serve chicken with sauce and vegetables.

(click here for a printable version of this recipe)

Smoked Paprika Chicken

A bit of a spice theme happening here lately.. maybe it's what my tastebuds are fancying or maybe it's just by chance.. whichever I know that we are all enjoying the meals.

The house smells good that's for sure.  The aroma of a smokey tomato broth with the obvious hints of fresh garlic were delish.

One of the ingredients is saffron threads. I am very lucky as I was recently given a small plastic container of saffron threads from my in laws who recently travelled overseas.  To me it was a present worth millions I am sure others wouldn't agree.  But to know that I was thought of in a special way while they were overseas in the Spice Market makes me feel very treasured.

This dish was very easy to prepare and bring it all together in the one casserole dish.  The original recipe called for shop brought chargrilled capsicum (not in oil) but I grilled my own.

Smoked Paprika Chicken

(recipe adapted from WW Food You'll Love Cookbook)

Serves: 6

ProPoints per serve: 8

2 teaspoons olive oil

6 chicken chops, skin removed, fat trimmed

6 drum sticks, skin removed, fat trimmed

1/4 teaspoon saffron threads

2 tablespoons hot water

1 red onion, thinly sliced

3 cloves garlic, thinly sliced

2 teaspoons smoked paprika

1/4 cup dry sherry

400 gram can diced tomatoes

1 cup chicken stock

100 grams green Sicilian olives

2 red capsicums

cooking spray

2 teaspoons cornflour

2 tablespoons water

1 tablespoon honey

Preheat oven to 180 degrees Celsius.

Heat half the oil in a large non stick frying pan over high heat.  Cook chicken, in batches, turning for 5 minutes or until browned.  Transfer chicken to a large ovenproof casserole dish.

Place saffron in a small bowl.  Add 2 tablespoons hot water and set aside to soak for 5 minutes.

Meanwhile heat remaining oil in the same pan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add garlic and paprika and cook, stirring, for a further 1 minute.  Add saffron liquid and sherry and cook for 2 minutes.  Add tomatoes, stock and olives and bring to the boil.

Pour onion mixture over chicken in the casserole dish,  Bake, covered, in the oven for 1 hour.

Meanwhile cut capsicum into thick strips and place on a foil lined oven tray.  Spray with cooking spray and place under a high grill for 5 minutes until black and blistered.  Remove and place into a sealable plastic bag to sweat for 10 minutes.  Remove outer layer of skin and slice into 2 cm strips.

Blend cornflour with water in a small bowl.  Stir cornflour mixture into casserole with the honey.  Add the capsicum strips.  Bake, uncovered, for 15 minutes or until sauce is slightly thickened.  Stir sauce around chicken.  Serve immediately.

(click here for a printable version of this recipe)