Saffron masala chicken pieces
with almond-garlic bread crumbs and pilaf
Prep time
25min
Cook time
40min
Serves
6
Saffron and masala pair beautifully in this exotic chicken dish that’s ready in just over an hour.
Ingredients:
- 6 chicken wings
- 4 chicken thighs
- 4 chicken drumsticks
Crumb
- 10g dried garlic flakes
- 35g raw almond flakes
- 100g panko breadcrumbs
- 4 tsp (20ml) garam masala powder
- 2 tsp (10ml) iodised table salt
- 1 tsp dried oregano
- 3 Tbsp (45ml) olive oil
- A large pinch of saffron
Pilaf
- 3 bell peppers (green, red and yellow), chopped into small cubes
- 1 medium red onion
- 2 cups (500ml) chicken broth
- 1 cup (250ml) quinoa, rinsed
- Handful of mixed micro herbs
- 500g tenderstem broccoli, steamed
Method:
- Preheat the oven to 180°C.
- Roughly crush the garlic flakes and almonds, and mix with the panko crumbs, masala powder, salt and dried oregano in a shallow dish.
- Mix 3 tablespoons of olive oil and saffron in a small bowl, and use it to baste the chicken pieces.
- Roll one side of the chicken pieces in the crumb and place them onto an oven dish to bake for 40 minutes. Remove the wings from the oven after the first 30 minutes.
- Meanwhile, add the chicken broth and quinoa to a medium saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook for 15 to 20 minutes until the liquid is absorbed and the grain is tender.
- Heat 2 tablespoons of oil in a pan. Sauté the onion and peppers, and add them to the fluffy quinoa with the micro herbs.
- Serve chicken on a bed of pilaf with tenderstem broccoli.
