Marsala Saffron Chicken
Another easy recipe which delivers with unique tastes
Materials
- 1 Spatchcock Chicken
- 1 pinch Saffron
- 200 ml Marsala wine
- 2 tbsp Olive Oil
- 2 cloves garlic
- 100g Almonds
- 100g Bread crumbs
- 1 Cooking Bag
Instructions
- Ideally, marinate the chicken the day before to marinate overnight - or at least for 6 hours
- In a large bowl, place the saffron and cover with boiling water and leave for 2 minutes
- Then add salt, pepper, the Marsala wine, and the Olive oil
- Pour into the cooking bag, then put the chicken in and make sure all the air is out, tighten the knot and mix the bag around so that the entire chicken mixes with the marinade. Leave overnight in the fridge - longer the better and if you can turn it every now and then
- When ready to cook, preheat the oven to 180°C and remove the chicken from the bag and transfer it to a roasting tray with the marinade, making sure the chicken is as moist as possible and roast for 40 minutes
- When time is up, in a food processor place the almonds, breadcrumbs, garlic, 3 tablespoons of the roasting juice and blitz for a few seconds. Sprinkle all over the chicken, pat them down to try and get them to stick to the chicken, do not worry if not perfect. Return to the oven for about 20 minutes, keep an eye on it
Notes
Marsala Wine is a fortified wine found at most bottle stores, I use it often to add a sweet falvour to dishes, sauces etc. My other favourite is frying fennell then deglazing with Marsala - delicious.