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


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


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.


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  

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