Saffron & orange chicken with smoky pepper sauce
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A fusion of mouth-watering flavours. Marinate for at least four hours - the longer you marinate the more flavour the chicken will absorb. |
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Large pinch of saffron strands
2 oranges, grated zest only
2 teaspoons fresh thyme, chopped
8 tablespoons olive oil
Salt
Freshly ground black pepper
4 boneless chicken breasts, with skin on |
4 red peppers
oil, for brushing
1 small onion, finely chopped
2 plump garlic cloves, crushed
100g Serrano ham, chopped
400g can of chopped plum tomatoes
2 tablespoons fresh parsley, chopped |
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Soak the saffron in 1 tablespoon of boiling salted water for 10 minutes.
Put the orange zest, thyme, saffron with its water, 6 tablespoons of the oil and plenty of seasoning into a bowl and mix very well. Put the chicken breasts into a large shallow dish and pour the marinade over it. Brush the marinade well into the chicken. Cover and leave in the refrigerator for at least 4 hours, turning occasionally.
About an hour before you want to cook the chicken, brush the peppers with oil. Barbecue them over Direct Medium heat until they are evenly charred on all sides, for about 10–12 minutes, turning every 3–5 minutes. Remove from the heat, place in a bag and close tightly. Leave for 10–15 minutes to steam off the skins. Once cool enough to handle, remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds, then chop the flesh finely.
Heat the remaining 2 tablespoons of olive oil in a saucepan and cook the onion and garlic for 3–4 minutes until softened. Add the chopped ham and cook for a further 2–3 minutes. Add the peppers and tomatoes, cover and cook for 15 minutes until thickened. Stir in the chopped parsley and some seasoning to taste.
Remove the chicken from the dish and discard any marinade. Season the chicken with salt and pepper and barbecue over Direct Medium heat for 10–12 minutes, turning once. Check the seasoning
in the sauce, adjust if necessary and serve with the chicken breasts.
Thanks to Weber.eu
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