Roasted Chicken with Rose Saffron Sauce
by RoryThis recipe for roasted chicken features a flavorful, floral, and light sauce.
Roasted Chicken with Rose Saffron Sauce
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Category
Entrees
Ingredients
1 Large Chicken (Divided into Quarters)
2 Onions (Coarsely Chopped)
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1 tsp. Ginger Powder
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1 tsp. Ground Sri Lankan Cinnamon
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Generous Pinch of Saffron Threads
Juice of 1 Lemon
¼ C. Cold Water
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2 tsp. Sea Salt, Coarse
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1 tsp. Ground Black Pepper
Scant ¾ C. Unskinned Hazelnuts
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3 ½ Tbsp. Honey
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2 tsp. Rose Water
2 Green Onions (Coarsely Chopped)
Directions
Use a large bowl to toss the chicken with onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Cover the bowl with a kitchen towel and allow to marinate for at least an hour (preferably allow to sit overnight) in the refrigerator.
Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet, and toast in the oven for 5 min, or until nuts are lightly browned (keep a close eye on them). Remove sheet from the oven. Transfer hazelnuts to a chopping board, chop nuts coarsely and set aside.
Remove the marinated chicken from the fridge and transfer the chicken and marinade to a large rimmed baking sheet. Arrange chicken skin-side up, in a single layer, and bake in the oven for about 35 min.
Meanwhile, combine the honey, rose water, and nuts together to form a thick, bumpy sweet paste. Remove the baking sheet from the oven, and spoon a generous glob of honey-nut paste onto each piece of chicken, spreading mixture with the back of the spoon to cover the top surface of the chicken. Return baking sheet to the oven for another 5 – 10 min, until the chicken is cooked to 165°F and the hazelnuts on top have turned golden brown.
Remove baking sheet from the oven, and remove the chicken to a serving platter. Garnish with the chopped green onions.