One more recipe from Daniel Newman, the author of Eat Like a Sultan. This dish is guaranteed to make your guests beg for more!
Ingredients:
1 chicken
3 cups almond milk
½ cup sugar
½ cup pistachios
100g black raisins
100g jujubes
¼ cup almond oil
⅛ tsp mastic
200ml rosewater
0.75g saffron
Garnish:
⅛ cup almond oil
Method:
Dissolve mastic in rosewater, then add the jujubes and raisins. Let them soak for at least 3 hours
Bring a pot of water to a boil, add the chicken and cook for approximately 60 minutes until done
Remove the chicken from the pot and fry in in the sesame and olive oil for about 10 minutes on each side until it is browned all over
While the chicken is boiling, grind the saffron, then dissolve it in ¼ cup of boiling water
In a new saucepan, bring 3 cups of almond milk to a boil, dissolve the sugar into the almond milk, then add the dissolved saffron
Gently boil for 45-50 minutes until thickened, stirring periodically until thickened
Cut the pistachios in half or in slivers and set aside
Drain the soaked jujubes and raisins
When the chicken is done, place it on a platter and cover it with the almond milk sauce. Drizzle it with almond oil and garnish it with the soaked jujubes and raisins
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