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Persian Saffron Chicken with Cardamom Bulgur

Saffron is one of the highly prized spices known for its color, flavor and medicinal properties. The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, antioxidant, digestive, anti-convulsant.

    This combination does not exist.


    Salted Butter 5.0 grams

    Salted Butter

    Ground Cardamom 1.0 grams

    Ground Cardamom

    Turmeric 1.0 grams

    Turmeric

    Sumac 2.0 grams

    Sumac

    Pistachio Slivers 20.0 grams

    Pistachio Slivers

    Walnuts 20.0 grams

    Walnuts

    Bulgur 50.0 grams

    Bulgur

    Turnips 50.0 grams

    Turnips

    Baby Carrots 50.0 grams

    Baby Carrots

    Pomegranate   Seeds 25.0 grams

    Pomegranate Seeds

    Fresh Thyme 0.5 grams

    Fresh Thyme

    Saffron Marinated Boneless Chicken Legs 125.0 grams

    Saffron Marinated Boneless Chicken Legs


    • Time : 30.0 mins
    • |
    • Calories: 603.0 kcal
    • |
    • Protein : 43.0 g
    • |
    • Fat : 28.0 g
    • |
    • Carb. : 50.0 g
    Mise en Place
    Chicken; leave out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature. Lightly season with salt (and pepper if you’d like) just before cooking.

    Baby Carrots: wash, dry and peel
    Baby Turnips; wash, dry and cut into halves.
    Steam The Vegetables
    Boil the carrots and turnips in cold salted. Once they’re done drain out any excess liquid.
    Cardamom Bulgur
    To make the bulgur, boil around 200ml of water. Soak the bulgur in the hot water in a covered vessel. Leave it for 10 minutes. Once all the water has been absorbed, you can begin cooking the bulgur.

    Start by gently heating 10g of butter in a sauce pan. Once the butter foams gently, add the turmeric and cardamom. Let it warm for 2 minutes then mix in the bulgur. Add the pistachio slivers, some pomegranate seeds. Gently mix the lot.
    Grill the Chicken and the Vegetables
    The chicken: Heat some oil in a pan. Set the flame / heat to medium setting, place the chicken skin side down once the pan is hot enough. Bring the heat down to medium and add in the thyme. Let it cook for 5-6 minutes before turning it over and cooking for another 5-6 minutes. Once it’s done, take it off the pan put aside to rest.

    Add a little more oil to the pan and grill the vegetables. Once they’re done, season them lightly with salt, pepper and some sumac.

    Just before serving, garnish the bulgur with the pomegranate seeds and pistachio slivers. Place vegetables on the side of the plate.