Saturday, September 24, 2005

Baked Saffron Chicken

This recipe i thought was interesting and had a crispy crust due to the use of flour. Combined with the floral taste of saffron, when i tasted it, i thought it was unusual, simple and fragrant. It is unlike other conventional roast chicken recipes that combine much stronger flavours. I adapted the recipe from Cuisine Magazine but made some alterations as well.



Baked Saffron Chicken

Ingredients:

6 chicken drumsticks
pinch of saffron threads (approx 15 threads)
6 tbsp flour
salt (i used McCormick's Spicy Season All instead)
ground black pepper
Olive Oil

Method:

Marinate the drumsticks with salt and pepper overnight
Pound the saffront threads (if pounding is difficult, use a sharp sissors and cut threads into fine bits)
Pre-heat oven to 180 degrees C.
Combine flour and saffront in a big bowl and rub this mixture over the surface of the chicken.
Heat oil in a frying pan and brown chicken evenly on all sides.
Tranfer to an oven proof dish and bake for 30min until cooked through.
Serve with asparagus & butter beans.

4 Comments:

Blogger Mona said...

Wow, those drumsticks look great!! Mmmmmm chicken, love it!

4:46 AM  
Blogger Skrat said...

Hi Mona,
thanks! :) I thought i could present them better at the party...but cos its Pot Luck...and it was such a warm Saturday afternoon in Singapore, i could not plate and present them properly!

10:16 AM  
Anonymous Mellie said...

yumm...*salivating* Looks really good. I will try your recipe soon, thanks for sharing :)

12:21 AM  
Blogger Skrat said...

Hi Mellie,
thanks for dropping by and for your compliment! :)

6:16 PM  

Post a Comment

<< Home