Saffron and Rosemary Chicken Fillets

OH and I really enjoy visiting my brother and sister-in-law in Devon as she is not only a really good cook but an experimental one too. I always come away with some great new ideas to inject into my own home cooking.

saffron & rosemary chicken filletsThis weekend was no exception as supper on Friday evening was Saffron and Rosemary Chicken fillets, a recipe from Sabrina Ghayour’s cookbook, Persiana. Obviously the influence is Persian and the food is delicate with subtle flavours. The only tip she gave me was that if you do like Sabrina Ghayour’s style of cooking then it would be worth going online and buying some Rosewater, Rose petals, Cumin and Saffron.

 

 

 

Serves 4:

2 good pinches of saffron threads

2 tbsp boiling water

600g mini chicken fillets

40g rosemary, leaves picked and very finely chopped

2 tbsp garlic oil

2 heaped tsp sea salt flakes

freshly ground black pepper

vegetable oil.

Grind the saffron with a pestle and mortar, then pour over the boiling water and leave to infuse for at least 20 minutes until the water has cooled and turned a deep red colour.

Place the chicken fillets in a bowl and add the garlic oil. finely chopped rosemary, sea salt, a generous seasoning of black pepper and then the saffron water. Mix well so that the chicken is evenly coated with the marinade, cover the bowl with clingfilm and leave in the fridge to marinate for 1 hour or so.

Preheat a large frying pan over a medium-high heat, drizzle a little oil into the pan and, without overcrowding the pan, fry the chicken fillets for 3-4 minutes on each side until a nice golden-brown crust forms and they are cooked through.

There are some wonderful salads and side dish recipes in this book to serve with these chicken fillets such as Fattoush or Quinoa salad with toasted Pistachios. Preserved Lemons & Courgettes.