In keeping with the Middle Eastern Palooza going on in the world these days, I decided to cook with some flavors from that region. This one’s a keeper. The yogurt/olive oil marinade keeps the chicken juicy, the saffron, cumin and garlic give it lashings of flavor, and the lemon adds zing. Perfect for a barbecue.
RECIPE: Persian Chicken
1 cup plain yogurt
1/4 cup extra virgin olive oil
4 fat cloves garlic, minced
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon saffron threads, soaked in 2 tablespoons hot water for 10 minutes
1/2 teaspoon roasted coriander powder
1 whole chicken cut up, OR 6 bone-in breasts, OR 10 boneless, skinless breasts
Mix marinade ingredients together then, submerge the chicken in it.