Persian chicken with saffron and cardamom – Food & Home Magazine
This delightful recipe combines tender chicken pieces, infused with the warm and earthy essence of saffron and the sweet, citrusy notes of cardamom.
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Cooking tools:
- Food processor
- Skillet
- Slotted spoon
- Paper towel
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Spice grinder
- Stove
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 4 – 6 tbsp ghee or vegetable oil
- 4 large onions, finely sliced
- 1,7kg chicken, skinned and jointed into eight
- 6 – 8 garlic cloves, crushed
- 1 tbsp grated root ginger
- 1 tsp chilli powder
- ½ tsp ground black cumin
- 1½ tsp freshly ground black pepper
- 250ml yoghurt
- 120ml single cream
- salt
- seeds from 12 – 15 green cardamom pods, ground
- 1 tsp saffron threads
- juice of ½ lime
- 1 tbsp chopped coriander leaves
- 1 tbsp toasted flaked almonds
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