Pan-Fried Chicken with Olive Oil and Saffron — a delicious, flavorful recipe

Ingredients:

2 whole chickens

1/2 cup vinegar

2 tbsp plain yogurt

Salt, to taste

Seasonings for boiling the chicken (onion, bay leaves, cinnamon stick, a pinch of salt, a sprig of rosemary)

2 tbsp olive oil

1 tsp saffron (or a pinch of threads soaked in a little warm water) ground cardamom chicken spice mix

vegetable oil for frying the chicken

Directions:

Cut each chicken in half and wash well with vinegar and salt. Soak for 15 minutes in a mixture of vinegar, salt, lemon juice and plain yogurt.
Rinse the chicken thoroughly after soaking.
Place a pot on the heat and parboil the chicken with the aromatics: onion, bay leaves, cinnamon stick, a pinch of salt and a sprig of rosemary.
Parboil the chicken—about halfway cooked.
Remove the chicken and place it in a bowl. Toss with a seasoning mix of olive oil, saffron (or saffron infusion), ground cardamom, salt and chicken spice mix.
Fry the chicken pieces in a skillet with vegetable oil.
Fry on both sides, covering the pan to prevent hot oil from splattering.

Recipe and method for pan-fried chicken with olive oil and a saffron seasoning from our friend and cook on Shou Tabkhin Today:

Click the name to visit Fatima's page on our site and read all her wonderful recipes.

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Pan-Fried Chicken with Olive Oil and Saffron

Prep checklist