Chicken in Saffron Sauce
For 2 (For 4)
Chicken Legs : 1 pack (2 packs)
New Potatoes: 1 pack (2 pack)
Chicken Stock Pot: 1 (2 )
Sautéed Onion Paste: 1 sachet (2 sachets)
Cinnamon Stick; 1 (1)
Crushed Garlic: 1 sachet (2 sachets)
Fennel Seeds: 1 pod (2 pods)
Ground Coriander: 1 pod (2 pods)
Ground Cumin: 1 pod (2 pods)
Ground Almonds: 1 pod (2 pods)
Saffron Powder: 1 pod (2 pods)
Salted Butter: 1 pack (2 packs)
Baby Spinach: 1 bag (2 bags)
Raisins: 1 pod (2 pods)
Lemon: 1 (2)
Per serving: Energy (kcal) 754 Fat 37g of which saturates 13g Carbohydrates 64g of which sugars 13g Protein 40g Salt 6.03g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
The oldest recipes in the world were found in Iraq, etched on ancient tablets that detail the festival food prepared in long-ruined temples. Modern Iraqi cuisine still has traces of that ancient legacy, as well as bearing the influence of Turkey, Iran and the Middle East, even as far as India. This saffron-raisin sauce, infused with ground nuts and spices, is a powerful sensory experience typical of the region’s cooking; it might even be considered a rather humble dish! The combination could be cooked in one pot, as a casserole, but we love the interplay between the buttery, full-on sauce and the separate roast chicken and potatoes.
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 25 minsFor 4 - 30 mins
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