JOOJEH KABAB BA HOLU (SAFFRON CHICKEN KABABS WITH PEACHES)
An Iranian barbecue would be incomplete without the dizzying scent of saffron chicken kababs on the grill. Saffron, the primary seasoning, is ground and then steeped in water to draw out its sweet scent, flavor and rich hue. This method is also the most economical use of the precious threads. Nothing goes to waste in this preparation; even the onion from the marinade is cooked to serve as an accompaniment. In this version, grilled peaches are plated alongside the traditional blistered tomatoes for a delightful tangy bite. An overnight marinade will guarantee the juiciest kababs, but don't worry if you're short on time; a couple of hours is sufficient. Serve with rice with tahdig and cucumber and herb yogurt, or with bread and herb salad for a light meal.
Provided by Naz Deravian
Categories poultry, skewers and kebabs, main course
Time 2h40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a mortar and pestle (or small bowl and the handle end of a wooden spoon), grind the saffron with the sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl.
- Bring 2 tablespoons water to a boil in a kettle, saucepan or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
- To the saffron water, add the lemon zest, lemon juice, olive oil, garlic, salt and pepper; carefully stir to mix. Add the chicken and onion to the marinade and combine until well-coated. Cover and marinate in the refrigerator for 2 to 24 hours, turning the chicken pieces around in the marinade every once in a while.
- Prepare a charcoal grill until the coals are ashed over and still hot, or heat a gas grill to medium-high. Skewer the tomatoes and peaches separately and set aside. Remove the chicken pieces from the marinade and skewer them. It's best to use flat, 1/2-inch-wide skewers or double skewers so the chicken pieces stay put when turned.
- Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to 20 minutes.
- Meanwhile, grill the chicken, basting with the butter and turning every 2 minutes, until the chicken is cooked through, 10 to 12 minutes on a charcoal grill and 15 to 18 minutes on a gas grill.
- Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to 3 minutes, until softened and slightly blistered, 6 to 8 minutes on charcoal and about 10 minutes on a gas grill. Grill the peaches, turning every 2 to 3 minutes, until softened but not falling apart, about 10 minutes.
- If using lavash bread, drape on a serving platter. Place the chicken, tomatoes and peaches on the bread. (As the kababs sit, the bread soaks up the wonderful juices and becomes a highly sought-after bite.) Serve with the cooked onions, lime wedges for squeezing and sumac for sprinkling.
GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- In a medium bowl, combine the marinade ingredients.
- In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
- Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
- In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.
GRILLED CHICKEN WITH SAFFRON
Posting from ZWT6 for Iran region. This is from the "The BBQ Bible" cookbook by Steven Raichlen. This will be one of the easiest and most delectable recipes you will ever prepare. The yogurt and lemon juice tenderize the chicken, while the saffron perfumes the flavor. The recipes use 8 chicken pieces, but cook drumsticks on one skewer, thigh on another and chicken breasts on another. This allows for the different cooking times needed for the different pieces.
Provided by diner524
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minutes, then stir in the yogurt, onion, lemon juice, salt and pepper.
- Rinse off chicken pieces under cold running water, then drain and blot dry on paper towels. Place chicken in large nonreactive bowl or re-sealable bag and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally.
- Preheat the grill, medium in one are and high heat in another area.
- Prepare the basting mixture. Place saffron in a medium bowl and crush it again to a powder. Stir in lemon juice and let sit for 5 minutes. Melt the butter in a small saucepan on low heat, then remove from heat and stir in saffron mixture.
- Place chicken pieces on oiled grate, skin side down, on high heat and allow to brown for several minutes and then move them to med/low heat for several minutes. Now flip chicken pieces over and place on high heat til browned and again move over to the low heat to cook through. Baste pieces a couple of times during grilling. Be careful to watch for flareups and don't burn them. Season with salt and pepper.
Nutrition Facts : Calories 500.1, Fat 35.6, SaturatedFat 12.9, Cholesterol 161.2, Sodium 934.4, Carbohydrate 7.1, Fiber 0.6, Sugar 4.5, Protein 36.8
SAFFRON THAI GRILLED CHICKEN
Provided by Molly O'Neill
Categories lunch, project, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Poke holes in the chicken with the tines of a fork and set aside.
- Toast the white peppercorns, coriander seeds and fennel seeds in a small frying pan over medium heat until they are aromatic, about 2 minutes. Grind the spices in an electric coffee grinder or with a mortar and pestle. In a large bowl, combine the ground spices with the remaining ingredients. Add the chicken and marinate for 1 hour at room temperature or longer in the refrigerator.
- Heat the grill. Remove the chicken from the marinade. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 12 grams, Sodium 489 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED CHICKEN WITH SAFFRON AND APRICOTS
Make and share this Grilled Chicken With Saffron and Apricots recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
- In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
- In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
- Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.
Nutrition Facts : Calories 349.1, Fat 13.7, SaturatedFat 5.1, Cholesterol 93.5, Sodium 344.8, Carbohydrate 28.4, Fiber 3.3, Sugar 18.8, Protein 29.9
More about "grilled chicken with saffron recipes"
PERSIAN GRILLED CHICKEN RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 12 hrs 50 minsCategory Healthy BBQ & Grilled Chicken RecipesCalories 368 per serving
- Combine 1/2 teaspoon saffron and water in a large bowl. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper.
- If using any chicken breasts, cut into 2 equal portions. Add chicken to the marinade and turn to coat. Cover and refrigerate for at least 12 hours or up to 24 hours, turning the chicken a couple times, if possible.
- When ready to cook, build a medium-hot, multi-zone fire (see Tips) or preheat one section of a gas grill to medium.
TUSCAN CHICKEN WITH SAFFRON CREAM SAUCE …
From vikalinka.com
4.7/5 (9)Category Main CourseCuisine ItalianCalories 643 per serving
- Meanwhile season the chicken breasts with salt and pepper, brown them in olive oil on both sides until golden but not cooked all the way through for approximately 3-5 minutes on each side, remove to a separate plate and set aside till needed.
- Add 1 tbsp of olive oil to the pan, then minced garlic and cook over low heat for 20-30 seconds, then add the flour and mix until you have a paste. Deglaze the pan with white wine and let it reduce for 5 minutes. Then add the chicken back to the pan together with the infused cream, bring to a boil, then turn the heat down and let it simmer for 15 minutes. Add spinach and simmer for 5 minutes longer. Taste the sauce and add more salt if needed.
SPICY SAFFRON GRILLED CHICKEN - LIME THYME
From limethyme.com
5/5 (1)Category Main CourseCuisine IndianTotal Time 25 mins
- Start by pounding the saffron strands in a mortar and pestle to a fine powder. Add in a teaspoon of water to the mortar and mix well until the saffron has infused into the water.
- Into a large bowl, add in the mayonnaise with the saffron infused water and all the spices listed above. Mix everything together until you have a smooth marinade. At this point, taste the marinade and adjust seasoning if needed.
- Add in the chicken breasts and and mix them well in the marinade until each piece is coated well. Cover and refrigerate the chicken for a minimum of 30 minutes or up to overnight.
- If you are using an outdoor grill, preheat the grill to 400-450F and then cook the chicken flipping halfway through. I like using a leave in thermometer to make sure my chicken doesn't over or under cook. The chicken will be completely cooked when it reaches 165F/74C at its thickest part which takes me about 15 minutes in my outdoor grill. (See notes for other modes of cooking)
GRAPEVINE-GRILLED CHICKEN WITH PROSCIUTTO AND …
From barbecuebible.com
JOOJEH KABOB جوجه کباب | GRILLED SAFFRON …
From persianmama.com
PERFECT GRILLED CHICKEN BREAST - SWEET PEAS …
From sweetpeasandsaffron.com
MOROCCAN SAFFRON CHICKEN RECIPE - THE …
From thespruceeats.com
JOOJEH KABAB (PERSIAN SAFFRON CHICKEN KEBAB)
From unicornsinthekitchen.com
GRILLED JAMAICAN CHICKEN WITH CHARRED PINEAPPLE RELISH
From perdue.com
GRILLED ASIAN CHICKEN SATAY | BUSH COOKING
From so.nycs.net-freaks.com
NIGEL SLATER’S RECIPES FOR ROAST CHICKEN WITH HERBS, GRILLED RED ...
From theguardian.com
9 HEALTHY CHICKEN RECIPES WE’RE OBSESSED WITH
From anytimefitness.com
CHICKEN AND SHRIMP PENNE, CHESAPEAKE BAY STYLE | RACHAEL RAY
From rachaelrayshow.com
16 FAVORITE 5-STAR GRILLED CHICKEN RECIPES - MSN.COM
From msn.com
SAFFRON ORZO WITH GRILLED CHICKEN AND SHRIMP – GIADZY
From giadzy.com
14 FAVORITE CLEAN EATING CHICKEN RECIPES - MSN.COM
From msn.com
GRILLED SAFFRON CHICKEN KABOBS - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
EASY BUTTER CHICKEN WITH SAFFRON RICE - SPICE CRAVINGS
From spicecravings.com
10+ GRILLED CHICKEN WINGS RECIPES
From allrecipes.com
PERSIAN CHICKEN WITH SAFFRON • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
SAFFRON CHICKEN | COOKS IN JUST 20 MINUTES - THE BIG MAN'S WORLD
From thebigmansworld.com
30 GRILLED CHICKEN THIGH RECIPES
From allrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #very-low-carbs #main-dish #poultry #asian #middle-eastern #iranian-persian #barbecue #chicken #dietary #low-carb #low-in-something #meat #equipment #grilling
You'll also love