Saffron – Yogurt – Chicken

Ingredients for 4 servings:

• 1 chicken (1.5 kg)
• ½ tsp saffron threads
• 2 tbsp milk, hot
• 3 garlic cloves, crushed
• 3 cm ginger, finely grated
• ½ tsp ground turmeric
• ½ tsp cumin, ground
• ¼ tsp cardamom, ground
• ¼ tsp clove(s), ground
• ¼ tsp ground cinnamon
• ¼ tsp nutmeg (flower, mace), ground
• 4 tbsp yogurt
• 1 tbsp ghee or oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C. Wash the chicken and pat dry. Remove any excess fat from the inside. Soak the saffron threads in the hot milk for 10 minutes, then squeeze them together to flavor and color the milk. Pour the saffron milk into a larger bowl. Add the remaining ingredients and mix. Carefully lift the skin on the breast side of the chicken by running your fingers between the skin and the meat. Rub half of the spice mix onto the meat and the remaining part onto the skin. Place the chicken in the baking dish on the wire rack. Pour 1 cup of water into the dish to keep the chicken moist while cooking. Bake the chicken for 1 hour 15 minutes, until tender and browned, then transfer to a serving dish and loosely cover with aluminum foil. Let rest for 5 minutes before carving.