Every culture cooks chicken in different methods and with different spices. Today is the Afghan Style Saffron Chicken Version :)
In Afghani Saffron Chicken, the following few things make the biggest difference: saffron, chichen, garlic, and marinade.
List of Ingredients with measurements:
25~30 saffron threads/ground and dissolved in water
Black pepper 1 tablespoon
5 fresh clove of garlic
Salt half tablespoon
Garlic powder half tablespoon
Chilli peppers 0.25 tablespoon (add more if you want spicy)
Turmeric half tablespoon
1 whole chicken
1 lemon
4 tablespoons vegetable oil (olive oil is preferred)
Cooking directions
First, add the chicken, fresh garlic clove, and two tablespoons of saffron dissolved liquid in half a pot of water and boil the chicken for 15 minutes.
Second, mix your spices together.
Third, add all of your spices inside the lemon juice, saffron dissolved water, and oil. Mix them very well together, and let it sit for 5-10 minutes.
Fourth, marinate the kitchen really well with your above lemon-oil-spices-sauce (I just made this word). Then, I usually leave it in the fridge overnight for marinade. Marinate at least for 3-5 hours, so you get all of the flavors.
Fifth, put your chicken in the oven for 45-60 minutes at 380 degree fahrenheit.
Lastly, remove the saffron chicken and enjoy it.
