Wednesday, August 26, 2015

Clay pot saffron chicken - Saffranskyckling i lergryta

Saffranskyckling i lergryta

Enjoy a chicken with saffron gravy and lovely vegetables. Cooking in the clay pot is practical and good for you because of the smaller amount of calories. If you put the pot in a cold oven, you will have to add as much time to the cooking time as it takes for the oven to warm up.

4 servings

1 chicken, approx 2 lbs
or corresponding amount
of chicken parts
salt, pepper
1 tsp soy sauce
4 small fennels or 2 large
3 middle-sized carrots
1 cup water
1 chicken bouillon cube
dash saffron
3½ oz frozen green asparagus

chopped parsley

Soak the pot in water for about 15 minutes. Heat the oven to 200C/gasmark 6.

Cut the chicken in pieces and rub them with salt and pepper. Brush with soy sauce. Split the fennels or cut them in wedges. Peel the carrots and cut them lengthwise in 4 pieces.

Put the chicken in the soaked clay pot and pour on scant ¼ cup water. Put the lid on and put the pot in the oven for about 20 minutes. Add fennel, carrots, remaining water, bouillon cube and saffron. Continue cooking for about 15 minutes, then add the asparagus and cook for another 15 minutes.

Flavour the juice to taste and adjust if necessary. Sprinkle with chopped parsley and serve.




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