Medieval Egyptian Saffron chicken

This recipe from The Sultan’s Feast isn’t given a name, but that’s a minor quibble in light of the sheer deliciousness of the end result! The chicken is roasted after being rubbed with walnut (or almond) oil, salt, and saffron. To ensure maximum succulence, the chicken is basted with a sesame oil, salt and saffron sauce. The author tells us that the best kind of chicken to use is one that has been tired out, fattened up and then fed vinegar and rose water before slaughter. However, no need for dramatics — simply marinate the chicken overnight in vinegar and rose water.

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