Chicken with saffron and pistachios
10 servings
60 minutes
Chicken with saffron and pistachios is an exquisite dish of Spanish cuisine, infused with rich aromas and warm hues. Saffron, known as the golden spice, gives the meat a refined spicy note and vibrant color, while pistachios add a delicate nutty flavor and crunchy texture. The marinade with ginger, cinnamon, and paprika makes the chicken juicy and deeply aromatic. Baked in the oven to a golden crust, it turns out delightfully tender and rich. This dish pairs perfectly with rice soaked in lemon juice and olive oil or fresh herbs, creating a harmony of flavors. Chicken with saffron and pistachios is a true culinary masterpiece worthy of a festive dinner or cozy family gathering that will charm with its complexity and elegance.
1
Cut the chicken into thighs and legs. Chop the red onion coarsely and grate the ginger finely. Pour 50 g of boiling water over the saffron and let it steep for two to three minutes.
- Chicken leg quarters: 2 kg
- Red onion: 2 heads
- Ginger: 20 g
- Saffron: pinch
2
In a deep bowl, marinate the chicken meat with saffron infusion, lemon juice, olive oil, grated ginger, cinnamon, and paprika. Mix the meat well.
- Chicken leg quarters: 2 kg
- Saffron: pinch
- Lemon: 2 pieces
- Olive oil: 100 ml
- Ginger: 20 g
- Cinnamon: 1 tablespoon
- Paprika: 1 tablespoon
3
Salt, season with black pepper, mix again, and let marinate for twenty minutes to a day. The squeezed lemons can also be added to the marinade instead of being thrown away.
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 2 pieces
4
After marinating the chicken as you see fit, place it along with all the vegetables and marinades on a baking sheet, distributing it evenly. The squeezed lemons can also be sent to the baking sheet along with everything else.
- Chicken leg quarters: 2 kg
- Red onion: 2 heads
- Lemon: 2 pieces
5
Place the baking tray in an oven preheated to 190–200 degrees for thirty-five minutes. Grind green pistachios in a mortar to a fine crumb. Remove the meat, sprinkle with pistachio crumbs, hold in the oven for another five to ten minutes, and serve — for example, with chopped green onions and parsley in a sauce of olive oil and lemon juice or with rice cooked with lemon juice and olive oil.
- Green pistachios: 50 g
