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–+ servings
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Saffron Chicken

For vegan and vegetarian 1/2 cauliflower cut into steaks.
Course: Main Course
Cuisine: Middle Eastern
Servings: 2 People

Ingredients

  • 1 pinch Saffron to taste
  • 2 Lemon juice
  • 50 g Greek yoghurt
  • Sea salt a pinch or taste
  • Cracked black pepper a pinch or taste
  • 330 g Chicken thighs skinless and boneless or 1/2 cauliflower cut into steaks

Method

  • Mix the yoghurt, saffron powder and lemon juice with some seasoning. Taste and adjust accordingly.  Smear all over the chicken. Set to one side for a while or even cover and put in the fridge over night.
  • Use an oven proof frying pan, heat to high and make sure you get plenty of colour on your chicken. You can then pop the whole pan into the oven for about 20-25 minutes at 180℃ – always check juices are clear before serving chicken.