Lemon with honey and saffron chicken

Lemon with honey and saffron chicken
Lemon with honey and saffron chicken
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prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 1 (4 lb) Fryer of chickens
  • Salt coarse
  • 1 / 2 teaspoon of cumin ground
  • 1 / 2 teaspoon ground ginger
  • 1 / 2 teaspoon of coriander ground
  • 1 / 2 Cup of juice of lemon
  • 6 tablespoons honey
  • 1 pinch of Saffron, It is pulverized in a mortar and plunged into a tablespoon of water very hot
  • 1 large onion, cut in quarters and in sliced thin
  • 1 spoonful of olive oil
  • 2 tablespoons of seeds of Sesame lightly toasted
  1. 1 Chicken quarter, the removal of the column vertebral. Rinse, dry and cut the excess of fat.
  2. 2 Place the chicken in a casserole of mud that it held in a layer, or in an enamel or a plate of glass for baking. Rub the chicken by all sides with salt, cumin, the ginger and the cilantro. Let stand for 15 minutes.
  3. 3 Place the juice of lemon, 5 teaspoons of honey and saffron in a bowl small and beat mix. Pour the mixture over the chicken. Prick chicken by all sides with a fork, cover with paper plastic and refrigerate for 2 to 6 hours, by turning several times. Let chicken come to room temperature before cooking.
  4. 4 Preheat the oven to 400 degrees.
  5. 5 Transfer the chicken in a bowl, and then the onion of dispersion in the casserole. Place the chicken in the part superior of the onion and the brush with the rest of 1 teaspoon of honey and oil of olive.
  6. 6 Bake the chicken for 20 minutes. Reduce the temperature of the oven to 350 grades and continue Chicken Bake until it is well cooked, of 30 to 40 more minutes. (To avoid cooking too the halves of breast, remove them after 30 minutes.).
  7. 7 Stir in the seeds of Sesame, the return to halves of breast in casserole and cook for 5 more minutes. Serve directly from the casserole chicken.
Recipes easy to https://recetasdecocinafaciles.NET /

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