Saffron ChickenA featured Wine Club recipe for Per Bacco Cellars.
You'll be tempted to eat this succulent, flavorful chicken right out of the pan! Serve with a glass of Pinot Noir and enjoy.Yield: 8
Prep Time: 30 Minutes
Cook Time: 20 Minutes
• 1/2 tsp. saffron threads
• 1 Tbs. warm water
• 1 1/2 cups plain whole-milk yogurt
• 1 large onion, chopped
• 1/2 cup lemon juice
• 2 tsp. salt
• 1 tsp. fresh ground pepper
• 2 chickens (cut into 8 pieces)
For the Basting Mixture:
• 1/4 tsp. saffron threads
• 1 Tbs. lemon juice
• 3 Tbs. unsalted butter
Crush saffron to a powder and add warm water. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper. Marinate the chicken in this mixture overnight.
Prepare grill. Place chicken skin side down and cook until done. Baste with the basting mixture while it cooks. Serve with a glass of Pinot Noir and enjoy!