Saffron Chicken
1 t saffron threads
2 T hot water
2 T oil
2 onions, chopped
3 cloves garlic
3cm piece ginger, chopped
2 red chillies, seeded and sliced
1 t cumin
1 t cardamom
½ t turmeric
2 kg chicken pieces, whole
2 C chicken stock
Salt and pepper
2 T hot water
2 T oil
2 onions, chopped
3 cloves garlic
3cm piece ginger, chopped
2 red chillies, seeded and sliced
1 t cumin
1 t cardamom
½ t turmeric
2 kg chicken pieces, whole
2 C chicken stock
Salt and pepper
Fry saffron threads in dry frypan over low heat 1-2 mins. Transfer to small bowl, add hot water and set aside. Heat oil in pan, add onion, garlic, ginger, chilli, cover and cook 10 mins, until very soft. Add cardamom, cumin, turmeric, cook 2 mins. Add chicken and cook high heat 3 mins until meat well coated. Add saffron liquid and chicken stock. Bring to boil, reduce heat and cook covered, stirring occasionally, 30 mins. Uncover and cook 20 mins. Remove chicken and keep warm. Reduce stock to ~ 1 ½ Cover very high heat. Season well. Pour over chicken served on rice.