Juicy cranberries are the sweet surprise in this colourful and flavoursome Persian chicken dish.
- Place the saffron in a mortar and pound with a pestle until crushed to a fine powder. Transfer to a small bowl. Add the water and sugar. Stir until the sugar dissolves.
- Place the chicken in a glass or ceramic dish. Add the saffron mixture, garlic and lemon juice. Toss to coat. Cover and place in the fridge for 6 hours to marinate.
- Heat the oil in a large flameproof casserole dish over medium-high heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the turmeric and cook, stirring, for 2 minutes or until aromatic. Season with salt and pepper.
- Add the chicken, marinade and stock to the pan. Bring to the boil. Reduce heat to medium. Cover and cook for 45 minutes to 1 hour or until the chicken is cooked through. Add the dried cranberries. Cover and set aside for 5 minutes or until the cranberries are soft. Divide chicken mixture among serving dishes and pour over some of the pan juices.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set