Main Courses Recipes - Fragrant Saffron Chicken Recipe

Ingredients

• 2 chickens (about 1.6kg/3 1/2lb each)

• 1 carrot (sliced)

• 2 celery sticks (sliced)

• 6 black peppercorns

• 2 bay leaves

• 50g/2oz butter

• 225g/8oz onion (finely chopped)

• 1 teaspoon saffron strands

• Grated zest of 1 lemon

• 4 dried apricots

• 300ml/1/2pt dry white wine

• 3 teaspoons clear honey

• 1 teaspoon mild curry paste

• 300ml/1/2pt mayonnaise

• 300ml/1/2pt double cream

• Salt and pepper

Serves 10

---

Method:

1. Place the chicken in large saucepans. Cover with cold water and add the carrot, celery, peppercorns and 1 bay leaf. Bring slowly to the boil, cover and simmer very gently for about 1 hour. Pierce the thigh joints with a skewer to test if cooked - the juices should run clear. Leave the chickens to cool in their liquid.

2. Drain the chickens. Remove and discard the skin, take off all the flesh and dis­card the bones. Cut the flesh into bite sized pieces.

3. Melt the butter in a medium saucepan and sauté the onion until soft. Grind the saffron strands to a powder with a pestle and mortar. Stir into the onions with the apricots, lemon zest, white wine, honey, curry paste and 1 bay leaf.

4. Bring to the boil. Simmer uncovered until well reduced and the consistency of chutney. This should take about 10 minutes. Cool and puree in a blender or food processor, then sieve.

5. Fold the cold saffron mixture into the mayonnaise. Whip the cream until it just  holds its shape. Fold it in and season.

6. Mix together the chicken and mayonnaise mixture, and serve on a bed of rice.