Persian Saffron Chicken

Ingredients

Persian Chicken

• 500 g Chicken Lard
• g Saffron
• 100 ml Water
• 1 tsp Barbeque Sauce
• 1 tsp Salt
• Pressed Lemon Juice
• 3 tbsp Butter

Saffron

• 1 tsp Curry
• 1 Pressed Garlic Clove
• 1 tbsp Butter
• 200 ml Water
• Cube Of Chicken Broth
• 200 ml Creme Fraiche Gourmet Saffron & Tomato
• tbsp Corn Starch

Method

Step 1

Stir saffron into hot water until it has dissolved. Mix with the other ingredients and marinate the chicken for 30 minutes. Heat the oven to 225 °.

Step 2

Thread the chicken fillets pieces onto skewers or soaked wooden skewers. Cook on the top shelf of the oven for about 15 minutes.

Step 3

Fry the curry powder and garlic in butter and add the water, stock cube and crème fraîche. Stir in corn starch and a little water.

Step 4

Let the mixture simmer on low heat for a few minutes.