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Saffron chicken with coriander dip

Marinate cheap chicken thighs with lemon, thyme and garlic and roast until crispy - finish with honey and pistachios for sweetness and crunch

  • Prep: 15 mins
    Cook: 35 mins
    plus 1 hr marinating
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 546
  • Carbohydrates 13
  • Saturated Fat 13
  • Sugar 11
  • Protein 32
  • Fat 40
  • Fibre 3
  • Salt 0.3

Nutrition per serving

  • Calories 546
  • Carbohydrates 13
  • Saturated Fat 13
  • Sugar 11
  • Protein 32
  • Fat 40
  • Fibre 3
  • Salt 0.3

Ingredients

  • 8 chicken thighs, skin on
  • zest and juice 2 large lemons, plus extra wedges to serve
  • 2 tbsp olive oil
  • small bunch thyme, leaves picked
  • 4 garlic cloves, chopped
  • 100g crème fraîche
  • small pack coriander, finely chopped
  • pinch of saffron, soaked in 1 tbsp warm water
  • 2 tbsp clear honey
  • 50g pistachios, roughly chopped

Method

  1. Make 2 cuts in the skin of each chicken thigh and place in a non-metallic dish. Mix the lemon zest, 4 tbsp lemon juice, the olive oil, thyme and garlic, and pour over the chicken. Cover and chill for at least 1 hr.

  2. Heat oven to 200C/180C fan/gas 6. Take the chicken from the marinade, pat dry and season. Heat a large non-stick frying pan to medium high, add the chicken, skin-side down, and cook for 3-4 mins until golden brown.

  3. Lift the thighs into a roasting tin, skin-side up, and bake in the oven for 20 mins. Meanwhile, mix together the crème fraîche, coriander, 1 tbsp lemon juice and seasoning.

  4. Mix 1 tbsp lemon juice, the saffron with its soaking water, honey and pistachios, then spoon over the chicken and bake for another 5-10 mins. Serve the chicken with the dip and extra lemon wedges.

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