Roast Chicken with Saffron, Hazelnuts and Honey

I am back with another recipe by Yotam Ottolenghi and Sami Tamimi.  The recipe is for Roast Chicken with Saffron, Hazelnuts and Honey.  It was part of the menu that I put together for our gourmet group.

This recipe comes from their cookbook, Ottolenghi;  The Cookbook.  I have definitely placed this cookbook on the Christmas list....I know that I must have another cookbook to add to the library, especially one like this:  packed with delicious recipes!!

The only change I made was that I did not use a whole chicken.  I used leg and thigh quarters and I skinned the pieces.

Roast Chicken 
with Saffron, Hazelnuts and Honey
Yotam Ottolenghi and Sami Tamimi
slightly adapted

4 large chicken leg and thigh quarters  (I skinned the chicken.)
2 onions, coarsely chopped
4 Tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
1 generous pinch of saffron threads
1 lemon, juiced
4 Tbsp cold water
2 tsp coarse sea salt
1 tsp freshly ground pepper
Scant 3/4 up unskinned hazelnuts
3 1/2 Tbsp honey
2 Tbsp rose water
2 green onions, coarsely chopped, garnish

In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper.  Leave to marinate for at least an hour,  or overnight in the refrigerator.  (It gives the appearance of there not being enough liquid, the onion, however, creates liquid while marinating.)

Preheat the oven to 375° F.  Toast the hazelnuts on a baking sheet for 10 minutes, until lightly browned.  Chop coarsely and set aside.  (I had hazelnut pieces in the pantry so those are what I used.)

Transfer the chicken and the marinade to a baking sheet large so that the chicken is not crowded. If you did not skin the chicken, arrange the pieces skin side up.  Bake for 35 minutes.

While the chicken is roasting, mix the honey, rose water, and nuts together making a rough paste. Remove the chicken from the oven, generously spoon the nut paste onto each piece of chicken, spread to cover.  Return the chicken to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.  (I inserted a thermometer to check the temperature of the chicken.)

Transfer the chicken to a serving dish and garnish with the chopped green onions.

I must admit I was worried about marinating the chicken when I didn't have much liquid...I wasn't taking into account that the onion would generate liquid....all was well, and it was a delicious meal. This is so easy and tasty that I can see it appearing on our table again and again....beside, what am I going to do with all of this rose water!!

I am sharing at Full Plate Thursday hosted by Miz Helen's County Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.


  1. I love honey and chicken..this sounds good Kate!

  2. Looks delicious Kate. I have this cookbook and it is wonderful. Have also been to their restaurant and delis in London and each time I think perhaps I've died and gone to heaven. They are simply amazing, a bit pricey but amazing!

  3. I was just looking at that cookbook the other day and thought how good everything looked. We love hazelnuts and I can't pass up a recipe for them that looks this delicious.

  4. Make me swoon! This reminds me of a hazelnut coated shrimp that an Italian restaurant used to make as an appetizer. They moved their location and then failed at the new location after years and years at the old location. Yum!

  5. This is a great dish. I have that book (which you absolutely must add to your collection), and I've made this chicken dish many times. I've made it so many times for guests, that I'm sure all of my friends must have had it by now - everyone always loves it.

    Do you have the other Ottolenghi cookbooks - Jerusalem and Plenty? I have them all, and I adore every single one of his books, though Jerusalem is probably my favourite.

  6. What a fabulous Roast Chicken so full of flavor! Thank you so much for sharing with Full Plate Thursday and hope you have a great weekend!
    Come Back Soon,
    Miz Helen

  7. This chicken must be unbelievably good. Karen (Back Road Journal)

  8. Very good, it sounds delicious! I will be checking out the cookbook!

  9. This sounds delicious and fairly easy to do. Where does one GET rose water? Thanks. xoA

  10. That looks amazing! Next on my recipes to try list. P.S. Annis, you can get it in most middle eastern stores or sometimes at the drugstore

  11. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Miz Helen


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