Persian Grilled Chicken With Saffron

"NY Times Magazine, June 28th, 1998."
 
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Ready In:
6hrs 15mins
Ingredients:
11
Serves:
4-8
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ingredients

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directions

  • Wash chicken and blot dry; cut off any lumps of fat.
  • For the marinade, place saffron in the bottom of a large nonreactive bowl and pulverize it with a wooden spoon.
  • Add the warm water and allow it to sit 5 minutes.
  • Stir in the yogurt, lemon juice, onion, salt and pepper.
  • Add the chicken and refrigerate, covered, overnight or at least 6 hours.
  • For the basting, warm the lemon juice over low heat in a small pot.
  • Pulverize the saffron in a bowl with a wooden spoon, add it to the juice and remove it from the heat.
  • After 5 minutes, add the butter and gently warm the mixture until it is melted.
  • When ready to cook, start grill and when goals are white, grill the chicken until tender, about 8-10 minutes, basting with the butter mixture.
  • Move the chicken around on the grill to avoid burning it.
  • Season with salt and pepper.
  • When cooked, the juices will run clear and an inserted skewer will come out very hot to the touch.
  • Serve immediately.

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