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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 [S] Saffron to taste
  • 2 [V] Lemon juice
  • 50 g [P] Natural yoghurt
  • [S] Salt a pinch or taste
  • [S] Pepper a pinch or taste
  • 2 [P] 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 a 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.