“I must have saffron to colour the warden pies; mace; dates? – none, that’s out of my note; nutmegs, seven; a race or two of ginger, but that I may beg; four pound of prunes, and as many of raisins o’ the sun.”
–William Shakespeare (1564-1616)
(‘The Winter’s Tale’ – Clown, the Shepherd’s son is planning a sheep-shearing feast)
While talking of Aromas and Flavors, how can I forget the world’s most luxurious and aromatic spice ‘ Saffron ‘. Known as the ‘King of Spices‘ and ‘Red Gold‘, it is the Louis Vuitton,Jimmy Choo, Lamborgini and the Blue diamond of the spice shelf 😀 . It can cost up to $2000/lb. But luckily a little saffron goes a long way. It is sold in 1/2 or 1 gram packs as well. Because it is very intense both in aroma and flavor, most recipes call for just a few strands of saffron. Saffron threads are usually soaked in warm milk or water to release the natural flavors and color before adding it to the dish.
This chicken recipe is one of my favorites because it has a beautiful combination of flavors apart from the saffron.
Warning: Make this dish only if you are willing to welcome a few uninvited guests, because the aroma wafting out of your kitchen is sure to tempt your neighbors.
- 750 g /1.65 lb chicken pieces
- salt to taste
- 2 tsp. garlic paste
- 2 tbsp. curd/yogurt
- 1 tsp. red chilli powder
- 4 strands of saffron
Marinate chicken with all the ingredients.
- 2-3 bay leaf
- 4 cloves
- paste of two medium sized onions
- 4 tbsp. oil ( unscented and subtle)
- 2 tsp. garlic paste
In a deep bottomed pan/wok, heat the oil and brown the onion paste. Then add garlic paste and saute. Add the marinated chicken. Saute for a couple of minutes. Cover and cook till chicken is done.
- 5-6 strands of saffron
- 8 cashew nuts
Soak saffron in half a cup of warm water for ten minutes. Put this liquid along with the saffron and cashews in the blender jar and make a smooth paste. Remove the lid from the pan and add this paste into the chicken. Cover and simmer on low heat for five minutes.
Serve hot with rice or breads.Enjoy this deliciously aromatic chicken with your family…..
I am bringing this dish to Angie’s Fiesta Friday 37 which she is co-hosting with two awesome bloggers Julianna @Foodie On Board and Hilda @Along The Grapevine. Come along with me if you want a taste of this delicious chicken along with so many other exotic dishes in the party…….
A few Baubles for Ogles