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In keeping with the Middle Eastern Palooza going on in the world these days, I decided to cook with some flavors from that region. This one’s a keeper. The yogurt/olive oil marinade keeps the chicken juicy, the saffron, cumin and garlic give it lashings of flavor, and the lemon adds zing. Perfect for a barbecue.
RECIPE: Persian Chicken
Ingredients
- 1 cup plain yogurt
- 1/4 cup extra virgin olive oil
- 4 fat cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon saffron threads, soaked in 2 tablespoons hot water for 10 minutes
- 1/2 teaspoon roasted coriander powder
- 1 whole chicken cut up, OR 6 bone-in breasts, OR 10 boneless, skinless breasts
Directions
- Mix marinade ingredients together then, submerge the chicken in it.
- Refrigerate and marinate for 1-3 hours.
- Grill until cooked through and slightly charred.
Recipe via Finding Tasty
