Saffron and Lemon Chicken

This recipe was brought to you by Lake Deborah Salt

Serves 4

Ingredients

Pinch of saffron threads

200g Greek yoghurt

¼ tsp ground cinnamon

3 lemons (1 for zest and juice in the marinade, 1 for slices to place at the base of the baking dish, and 1 for wedges for serving)

1 garlic clove, minced

1 tsp Lake Deborah Pure Lake Salt

½ tsp cracked black pepper

4 chicken thighs, skin-on, bone-in

500g potatoes

2 tbsp olive oil, plus extra for serving 

1 brown onion, thinly sliced

1 fennel bulb, sliced

100g frozen peas

Method

1. In a small bowl, steep the saffron threads in 2 tablespoons of hot water for 5 minutes. In a large bowl, mix the saffron water with yoghurt, cinnamon, zest and juice of 1 lemon, garlic, Lake Deborah Pure Lake Salt and pepper. Add the chicken thighs and toss to coat. Set aside.

2. Boil the potatoes in salted water for 20 minutes, or until just cooked. Drain, let cool slightly, then slice into thin pieces.

3. Heat olive oil in a frypan or grill pan over medium-high heat. Add the marinated chicken, skin side down, and cook for 5-6 minutes until golden and crispy. Flip and cook for 1-2 minutes. Transfer to a plate and set aside. In the same pan, add the sliced onions to the remaining chicken fat. Reduce heat to medium and cook for 8-10 minutes until softened and slightly caramelised.

4. Preheat your oven to 180°C. In a large baking tray or oven-proof dish, place lemon slices on the bottom. Layer with fennel and sliced potatoes. Top with caramelised onions and drizzle with any remaining yoghurt marinade. Nestle the chicken thighs into the vegetables, skin side up. Drizzle with olive oil and season with an extra pinch of Lake Deborah Pure Lake Salt and pepper.

5. Bake for 20 minutes, then add the frozen peas and bake for another 5-10 minutes, or until the chicken is cooked through. Remove from the oven, garnish with additional lemon wedges and another drizzle of olive oil, then serve.