Saffron Chicken Wings Recipes

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and place a wire rack on top of the foil; set aside.
• In a small saucepan, combine olive oil, butter, lemon juice, and saffron. Heat over low heat, stirring occasionally, until butter is melted and mixture is combined.
• Arrange chicken wings on rack and brush with half of the saffron mixture. Season with salt and pepper. Roast for 20 minutes. Turn wings over and brush again. Cook until wings are browned and cooked through, 10 to 15 minutes more.

Steps:

• Heat the oven to 350 degrees. Using a mortar and pestle (or the bottom of a spoon and a bowl), grind the saffron threads into a powder as best you can. Add the 2 tablespoons hot water and stir to combine. Set aside.
• Place the chicken in a 9-by-13-inch roasting pan or baking dish. Cut large potatoes into 1-inch pieces and add to the pan. Drizzle the chicken and potatoes with the oil, then season well with salt and pepper.
• Add the lemon juice to the saffron water, mix to combine, then pour over the chicken and potatoes, stirring to coat. Arrange the chicken skin-side down. Sprinkle evenly with the whole black peppercorns, if using, then cover tightly with foil. (It's OK if everything is close together.)
• Cook until the meat is tender and easily pulled from the bone, and the potatoes are soft, about 1 1/2 hours. During the last 15 minutes, remove the foil, flip the chicken, stir the potatoes and cook for 15 minutes more, uncovered, to reduce some of the liquid.
• Season with black pepper and serve with rice or pita to soak up the lemony juices.

Steps:

• preheat oven to 350*F.
• heat oil in ovenproof saute pan over med heat. add chicken wings and season. cook 6 minutes on each side. remove wings from pan ans set aside.
• add onion and garlic to hot pan, cook 4 minutes over med heat. add red pepper, tomatoes, and tomato paste. season, mix well and add seasonings, except crushed chillies.
• mix again and cook 5 to 6 minutes over med heat.
• pour in chicken stock, return chicken wings to pan and sprinkle in crushed chilies.
• mix, cover and cook 18 to 20 minutes in oven.

Steps:

• For saffron chicken broth:
• Bring all ingredients to boil in very large pot. Reduce heat to medium-low, partially cover, and simmer 2 hours, stirring occasionally. Strain broth into another pot. Spoon 1/4 cup fat from top of broth and place in medium bowl; add 1/4 cup broth. Cool fat mixture and reserve for matzo balls. Remove enough meat from chicken wings to measure 1 generous cup. Finely mince chicken; reserve for matzo balls. Chill remaining broth until ready to use. (Can be made 2 days ahead. Cover and keep chilled.)
• For matzo balls:
• Whisk eggs, salt, and pepper into chicken fat mixture. Mix in matzo meal, then spinach and reserved minced chicken. Cover and chill until firm, at least 1 hour and up to 1 day.
• Bring large pot of generously salted water to boil. Using wet hands and about 2 tablespoons for each, shape matzo mixture into 16 balls; drop into boiling water. Reduce heat to low, cover pot, and simmer until tender, about 45 minutes. Using slotted spoon, transfer matzo balls to 13x9x2-inch dish. (Can be made 1 day ahead; chill.)
• Skim any fat from top of broth; bring to simmer. Season with salt and pepper. Add cooked matzo balls; simmer until heated through, about 10 minutes. Ladle broth and 2 matzo balls into each of 8 bowls and serve.

Steps:

• Combine yogurt, cucumbers, cilantro, and lime juice in a medium bowl; season with salt and pepper.

Steps:

• Preheat broiler with rack set in center of oven. Spray a baking sheet, fitted with a rack, with cooking spray; place wings on rack. Season chicken with salt and pepper; sprinkle half of the saffron evenly over wings. Broil until crisp, about 20 minutes. Using tongs, turn wings, and evenly sprinkle with remaining saffron; broil until crisp and heated through, another 20 minutes. Serve with dipping sauce on the side.

Steps:

• Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
• Cool, and then crush them with the back of a spoon.
• Dissolve them in 1 tablespoon of very hot water.
• Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
• Add garlic.
• Add the dissolved saffron to the pan with the cardomon, then add the chicken.
• Turn the chicken pieces in the mix, coating well.
• Add the salt, cover and cook for 25 minutes until the chicken is tender.
• Uncover the pan and continue cooking, turning often until the liquid is almost gone.

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
• Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.