Mains
Pan-Fried Chicken with Olive Oil and Saffron
A very tasty pan-fried chicken recipe using olive oil and a saffron-spiced marinade—an appealing variation on classic chicken seasoning. Enjoy!
Pan-Fried Chicken with Olive Oil and Saffron — a delicious, flavorful recipe
Ingredients
Start here, then move straight into the method.
- 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
Method
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- 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.Timers: 15 min
- 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 tags
MainsInternationalGluten freeNut freeEgg free
