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Servings: 6 servings.
3 2-1/2 to 3-pound chickens halved (or 6 large chicken breasts)
6 Tbsp. fresh lime juice
1-1/2 tsp. salt
3 Tbsp. boiling water
1-1/2 tsp. saffron threads (or substitute about 1 tsp. turmeric)
1-1/2 tsp. ground coriander
3/4 tsp. ground cumin
1 medium onion, quartered
1 1-1/2-inch piece fresh ginger, peeled and quartered
6 medium garlic cloves
1-1/2 tsp. salt
3/4 tsp. cayenne pepper
1/2 c. plain yogurt
6 Tbsp. (3/4 stick) butter, melted
Place chicken in single layer in non-aluminum pan. Combine lime juice and 1-1/2 tsp. salt. Rub both sides of chicken. Cover and let stand while preparing marinade.
Combine boiling water and saffron in small bowl. Let stand 5 minutes. Stir corinader and cumin in heavy small skillet over medium-low heat until aromatic, about 30 seconds. Immediately transfer to food processor. Add onion, ginger, garlic, 1-1/2 tsp. salt and cayenne pepper and process to chunky puree. Add yogurt and saffron mixture and just blend. Spread over both sides of chicken. Cover and marinate 8 hours at room temperature or chill overnight, basting occasionally.
Preheat oven to 375 degrees. Transfer chicken to foil-lined baking pans. Spread marinade over. Drizzle butter over chicken. Bake until juices run clear when pierced in thigh, basting occasionally, about 45 minutes.
Preheat broiler. Broil chicken until golder brown if necessary. Transfer to plates. Garnish with lime wedges, radishes and cilantro and serve. (The garnishes are a perfect accompaniment to this meal; don't leave them out.)
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