• 1. 5 kilogram chicken,
• 450 grams Onions, in shape of slice
• 50 gramsm sultanas (Kishmish)
• 50 grams unsalted butter and softened
• ½– Packet saffron threads, crushed
• ½ — tsp salt
• 1– tbsp Olive Oil, 25 grams butter
• 2 –tsps garam masala;
• 2 —tsps cumin-seeds
• 6 —cardamom pods, crushed
• 2 –tsps finely chopped fresh ginger

Suggestion it cook in oven. Preheat oven to 200C/Gas Mark 6.

Release the skin from the chicken breast by easing fingers under the neck flap, over the breast and down to the legs, without prick the skin.

Mix well all ingredients for the saffron butter and spread evenly over the chicken breast under the skin. secure the neck flap under the bird with a cocktail stick.

Heat up the oil and butter in a fry-pan and deep fry the onions until softened.

mix all the spices and cook for 2-3 min.. mix the sultanas, then move to a roasting dish and place the chicken on top, breast side down.

Roast for 45 min.. Lower setting to 190C/ Gas 5 and turn the chicken breast side up.

Stir the onions, piling some of the lighter ones on top of the chicken to keep it moist.

Roast for a further 45 min. or until the chicken is cooked through and the onions are crisp. Saffron Roast Chicken is ready to serve.

Serve with Lemon Wedges.

by Pak101.com (few years ago!) / 1058 views