Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi' Recipe | Samsung Food App
This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable.
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Ingredients
- 1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
- 2 onions, coarsely chopped
- 4 tablespoons olive oil
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- A generous pinch of saffron threads
- Juice of 1 lemon
- 4 tablespoons cold water
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- Scant 3/4 cup (100 g) unskinned hazelnuts
- 3 1/2 tablespoons (70 g) honey
- 2 tablespoons rose water
- 2 green onions, coarsely chopped
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