Baby chicks with bulgur and saffron yogurt
¿No se deciden entre los muslos y las pechugas de pollo? Elijan pollo tierno y así cada uno tendrá el suyo. Las especias aromáticas que usamos combinan a la perfección con una guarnición oriental, así que optamos por ensalada de bulgur y yogur con azafrán.
Ingredientes · Raciones For 2 people
- lemon peel
- parsley
- harissa
- olive oil
- salt
- chicken
- onion
- ginger (fresh)
- garlic
- turmeric (ground)
- cumin
- ground coriander
- cinnamon
- canned tomatoes, sliced
- chicken broth
- dried apricots
- green olives
- bulgur
- olive oil
- lemon juice
- red onion
- tomato
- red pepper
- fresh coriander
- hazelnuts
- sliced almonds
- saffron
- white yogurt
- lemon juice
Método · 1 h 30 min
- Place the zest of 2 pickled lemons in a food processor, add the parsley stalks, harissa, 2 tablespoons of olive oil and blend to a paste, season with salt. Place the chickens in a bowl, pour the marinade over them and rub it into all the folds and inside. Tie the legs. Leave to marinate for at least 4 hours or overnight.
- In a food processor (no need to wash it), add the onion, ginger, garlic and 1 tablespoon of water and blend until smooth. Pour into a bowl, cover and place in the fridge.
- Preheat the oven to 180°C. Heat the remaining oil in a large saucepan. Scrape off as much marinade as possible from the chicken (reserve it) and fry until golden brown on all sides. Remove, reduce the heat and pour the onion puree and the remaining marinade into the pot. Season with salt and cook slowly for 10 minutes until the mixture begins to caramelise. Cut the remaining zest of the pickled lemons into strips and add to the pot with the spices. Cook for another 5 minutes and add the crushed tomatoes, stock and salt. Bring to the boil. Add the apricots and olives and return the chicken to the saucepan. Place in the oven and bake for about 50 minutes until the chicken is cooked through.
- Cook the bulgur according to the instructions on the package, it takes about 10-15 minutes. Drain, pour it into a large bowl and mix with olive oil, lemon juice and salt. Stir in the onion, tomato, pepper and coriander leaves and flat-leaf parsley. Just before serving, stir in half of the nuts, season to taste, pour the bulgur into a serving bowl and sprinkle with the remaining nuts and almonds.
- Place the saffron in a bowl and add 2 tablespoons of boiling water. Let cool to room temperature. Season the yogurt with salt and stir in the lemon juice and saffron water.
- Serve the roasted chicken with the sauce in which it was baked, bulgur and saffron yogurt. Recipe and photos taken from Olive Magazine.
Can't decide who gets the chicken thighs and who gets the breasts? Go for spring chicken and everyone will have their own. The fragrant spices we used really call for an oriental side dish, so we chose bulgur salad and saffron yogurt.