Medium
Poulet Piccata au Citron et Câpres
24 min4
(767)
Medium
Poulet au Safran Persan (Joojeh)
(719)
50 min4380 calSaffron is expensive, but you need so little — a pinch dissolved in warm water creates a golden, floral marinade that transforms chicken into something regal. Persian joojeh uses yogurt, saffron, lemon juice, and onion as a marinade, ideally overnight. Grill or broil the chicken until charred on the edges. The yogurt tenderizes the meat while the saffron provides that distinctive golden colour and delicate flavour. Serve with basmati rice, grilled tomatoes, and a plate of fresh herbs — sabzi — which is how Persian families eat.
Ingrédients
Portions :
4
Instructions
Valeur nutritive par portion
Calories380 kcal
Protéines34 g
Lipides20 g
Glucides26 g
Fibres3 g
Sucre12 g
Sodium610 mg
Conseils de pro
- 💡Most international spices are available at T&T, Adonis, or the international aisle of Loblaws, Metro, and Sobeys.
- 💡Marinating overnight makes a significant difference in flavour penetration — plan ahead when possible.
- 💡Bone-in chicken is preferred for most international recipes because the bones add body and richness to the sauce.
Variantes
- 🔄Swap chicken thighs for drumsticks — they're often cheaper and work in nearly every international recipe.
- 🔄Vegetarian version: replace chicken with chickpeas or firm tofu for most recipes.
- 🔄Adjust spice levels freely — start with half the chili/heat components and add more to taste.
