Fragrant saffron chicken
Ingredients
16
Steps
6
Serves
10
Cook Time
70-75 Min
Ingredients
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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.
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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.
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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.
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Cool and purée in a blender or food processor, then sieve.
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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.
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Mix together the chicken pieces and the mayonnaise mixture, and serve on a bed of rice.