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Grilled Chicken with Saffron-Joojeh Kebab-Iran
Nb persons: 0
Source: Steven Raichlen
|For the Chicken and Marinade:|
|1/2 teaspoon||saffron threads|
|1 tablespoon||warm water|
|1 ½ cups||plain whole-milk yogurt|
|1 large||onion, finely chopped|
|½ cup||fresh lemon juice|
|1 teaspoon||freshly ground black pepper|
|2||chickens, each cut into 8 pieces|
|For the Basting Mixture:|
|¼ teaspoon||saffron threads|
|1 tablespoon||fresh lemon juice|
|3 tablespoons||unsalted butter|
prepare the marinade. Place the saffron in a mesium size- bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand fro 5 minute, then stir in the yogurt, onion, lemon juice, salt, and pepper.
Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a very large nonreactive bowl or baking dish and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally.
Preheat the grill, using the two-tiered methoed.
Prepare the basting mixture. Place the saffron in a small bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the lemon juice and let stand for 5 minutes. Melt the butter in a small saucepan over low heat, then remove from the heat and stir in the saffron mixture.
When ready to cook, oil the grill grate. Remove the chicken pieces from the marinade and arrange, skin side down, on the grate over the hotter section of the grill. Cook as directed in steps 3 and 4 on page 246. Brush the pieces once or twice as they cook with the basting mixture, watching them to see that they don’t burn. Season with salt and pepper. Transfer the chicken pieces to serving plates or a platter and serve.
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