Fragrant saffron chicken
Ingredients
16
Steps
6
Serves
10
Cook Time
70-75 Min
Ingredients
Put the chickens in two separate large saucepans. Cover with cold water and add the carrot, celery, peppercorns and 1⁄2 bay leaf to each. Bring slowly to the boil, cover and simmer very gently for about 1 hour. Pierce the thigh joints with a skewer to test if cooked – the juices should run clear. Leave the chickens to cool in their poaching liquid.
Drain the chickens. Remove and discard the skin, strip off the meat and discard the bones. Cut the meat into bite-size pieces. Set aside.
Melt the butter in a medium saucepan, and sauté the onion until soft. Grind the saffron strands to a powder using a mortar and pestle. Stir into the onions with the apricots, lemon zest, white wine, honey, curry paste and 1 bay leaf. Bring to the boil. Simmer, uncovered, for about 10 minutes until well reduced and the consistency of chutney.
Cool and purée in a blender or food processor, then sieve.
Fold the cold saffron mixture into the mayonnaise. Whip the cream until it just holds its shape. Fold into the mayonnaise mixture, and season with salt and pepper.
Mix together the chicken pieces and the mayonnaise mixture, and serve on a bed of rice.