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Pers-Mex Saffron and Lemon Chicken

lemon and saffron chicken

With the exception of some amusing quotes of Herzog (‘Look into the eyes of a chicken and you will see real stupidity. … They are the most horrifying, cannibalistic and nightmarish creatures in the world’) and Russell’ s disturbing metaphor about the farmer  ‘who feeds the chicken every day throughout its life and at last wrings its neck instead’ , I am not aware of truly noteworthy appearances of chickens in literature or philosophy (the chicken – egg dilemma does not qualify) – in contrast to horses, wolves, wales, bears, tigers, cats, dogs and recently giraffes that feature heroically. 

On the other hand I know of several great recipes with chicken. The one that follows is definitely one. It combines persian, mexican and mediterranean elements. Enjoy it with a Gewurtztraminer.

Serves 2-3

  • 1tbsp lemon zest
  • 1 cup lemon juice
  • 300g onions, minced
  • 1 garlic clove, minced
  • 2 Tbsp olive oil
  • 200g strained greek yogurt
  • 1/4 tsp saffron , ground & dissolved in 2 TBS of hot water
  • 1 tsp turmeric powder
  • 1 tsp sea salt flakes
  • 3 chicken breasts (about 900g)

To serve

  • flour tortilla wraps
  • fresh salad leaves
  • cherry tomatoes
  • greek yogurt

For the marinade combine the yogurt, onion, garlic, saffron water, olive oil, lemon juice, lemon zest, turmeric and sea salt flakes in a big bowl. Coat all pieces of chicken completely with marinade. Cover with plastic wrap and refrigerate overnight or at least for a couple of hours.

Preheat your oven grill to high temperature.

Thread the chicken onto metal (or wooden) skewers and place under the hot grill turning often until chicken is cooked through and slightly charred, about 10-15 minutes.

Serve the grilled chicken in tortilla wraps  with chopped salad leaves of your choice, halved cherry tomatoes and some yogurt.


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