January 12, 2016 by dgarnett2013
Saffron & rosemary chicken fillets: Persiana by Sabrina Ghayour
- 2 good pinches of saffron threads
- 2 tabs boiling water
- 600g mini chicken fillets – boneless, skinless breasts cut into thick strips
- 40g rosemary, leaves picked and very finely chopped
- 2 tabs garlic oil
- 2 heaped tsp crushed sea salt
- freshly ground black pepper
- vegetable oil
Grind the saffron with a pestle and mortar, then pour over the boiling water and leave to infuse for at least 20 mins, until the water has cooled and turned a deep red colour.
Place the chicken fillets in a bowl and add the garlic oil, finely chopped rosemary, sea salt, a generous seasoning of black pepper and then the saffron water.
Mix well so that the chicken is evenly coated with the marinade, cover the bowl with cling film and leave in the fridge to marinate for 1 hour 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 3 – 4 minutes on each side until a nice golden-brown crust forms and they are cooked through. Serve hot alongside a salad e.g. Fatoush salad.
Eaten on Pip’s 7th birthday.