Chicken with grilled lime
The full name of this recipe is ‘marinated chicken with grilled lime, saffron butter and soft flatbread’. It comes from the book Citrus by British cookbook author Catherine Phipps, which unsurprisingly takes recipes featuring citrus fruits as its starting point.
Are there even any dishes that don’t improve with a little citrus acidity? Exactly. Marinating this chicken in lime juice for 24 hours also makes it a winner. And saffron, of course. Those deep-orange crocus stigmas truly complete this Middle Eastern recipe.
Preparation
Place the chicken or poussins in a plastic container or oven dish and sprinkle with plenty of sea salt and black pepper.
For the marinade, grind the saffron with some sea salt in a mortar and stir in the boiling water. Add to the citrus juice, stir in the onion and pour this over the chicken or poussins. Leave to marinate in the refrigerator overnight.
The next day, preheat the oven to its highest temperature or light the barbecue. Grind the saffron in a mortar, stir in the boiling water and put this in a pan with the butter and garlic. Heat until the butter has melted.
Remove the chicken from the marinade, pat dry with kitchen paper and place on the barbecue or on a baking sheet. Baste with the saffron butter (slide the baking sheet into the oven) and roast the poultry for 10 minutes. Baste again, roast for another 10 minutes and repeat once more. After 30 minutes, the pieces of chicken or poussin will be cooked through and golden brown.
Warm up any remaining butter.
Place the halved limes cut-side down on the barbecue or in a grill pan for a few minutes. Stir together the yogurt, mint and grated cucumber and season with sea salt and the sugar. Warm the flatbreads before serving. Pull the meat from the bones, divide it over the flatbreads and spoon the yogurt sauce over the top. Drizzle with the remaining butter and sprinkle with the parsley and pickled onion. Squeeze the grilled lime over everything.
Catherine Phipps
Citrus
Published by Good Cook
€ 24,95
