1 small chicken, about 1.2 kg
(2 lb 8 oz), skinned
2 Tbsp cooking oil
1 medium onion, peeled and
finely diced
1 Tbsp ground saffron, mixed with
4 Tbsp hot water
1 Tbsp tomato paste, or more to taste
Salt to taste
Cut chicken into 8 pieces symmetrically. Wash and drain well, then
set aside.
Heat oil in a stew pan over low heat. Fry onion until translucent and
lightly browned.
Add chicken and fry with onion for about 5 minutes or until meat
changes colour.
Pour saffron solution over chicken, then add tomato paste and salt
to taste. Stir to mix well.
Add 250 ml (8 fl oz / 1 cup) water and continue to cook over low
heat for 45 minutes or until chicken is tender. Adjust seasoning to
taste if necessary.
Serve with plain rice (see pg 82) or flat bread.
Garnish, if desired, with fried, saffron-infused onions (see pg 16).
Cut chicken into 8 pieces
symmetrically: first cut off both
wings, then both thighs (legs)
and quarter remaining body.
After adding chicken pieces, sauté
until meat changes colour before
pouring saffron solution over. The
rich yellow colour of saffron will
be immediately visible.
After adding tomato paste and salt
to taste, stir to mix ingredients
well before adding 250 ml (8 fl oz /
1 cup) water.
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