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Roast Chicken with Saffron, Hazelnuts, and Honey
(recipe, Caroline Cummins)
- 1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
- 2 onions, coarsely chopped
- 4 Tbsp. olive oil
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- A generous pinch of saffron threads
- Juice of 1 lemon
- 4 Tbsp. cold water
- 2 tsp. coarse sea salt
- 1 tsp. freshly ground black pepper
- Scant ¾ cup/100 grams unskinned hazelnuts
- 3½ Tbsp./70 grams honey
- 2 Tbsp. rose water
- 2 green onions, coarsely chopped
- In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Leave to marinate for at least an hour, or overnight in the fridge.
- Preheat the oven to 375 degrees. Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
- Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
- While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
- Transfer the chicken to a serving dish and garnish with the chopped green onions.
Reprinted with permission from Ten Speed Press, a division of Random House, Inc. Copyright © 2013.