Stranger Foods

Photograph of Saffron & rosemary chicken fillets.

Middle EasternSaffron & rosemary chicken fillets

Serves 4 | Prep 20 mins | Cook 10 mins

This recipe is not especially traditional, as we simply don't use rosemary in the Middle East. To hear the words saffron and rosemary in the same sentence doesn't sound right, but let me reassure you that this combination works and gives the chicken a wonderful flavour along with the punch of garlic.

Source: Persiana

Ingredients

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2 good pinches saffron threads
2 tbsp boiling water
600 g mini chicken fillets, cut into thick strips (or use boneless skinless chicken breasts)
40 g rosemary, leaves picked and very finely chopped
2 tbsp garlic oil
sea salt flakes and freshly ground black pepper
vegetable oil

Instructions

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Grind the saffron with a pestle and mortar, then pour over the boiling water and leave to infuse for at least until the water has cooled and turned deep red colour.
Place the chicken fillets in a bowl and add the garlic oil, finely chopped rosemary, a generous seasoning of salt flakes and black pepper and then the saffron water. Mix well so that the chicken is evenly coated with the marinade, cover the bowl with clingfilm and leave in the refrigerator to marinate for or so.
Preheat a large frying pan over a medium-high heat, drizzle a little oil into the pan and, without overcrowding the pan, fry the chicken fillets for on each side until a nice golden-brown crust forms and they are cooked through.

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