Chicken with saffron & cranberries

Juicy cranberries are the sweet surprise in this colourful and flavoursome Persian chicken dish.

Recipe «Chicken with saffron & cranberries» presented in category Recipes / Meat, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tsp saffron threads, 125ml hot water, 1 tsp caster sugar, 6 chicken marylands supreme, 2 garlic cloves, finely chopped , 1 tbsp fresh lemon juice, 2 tbsp olive oil, 1 large onion, finely chopped , 1/2 tsp ground turmeric, 250ml Massel chicken style liquid stock, 75g dried cranberries.

Ingredients:

• 1 1/2 tsp saffron threads 
• 125ml hot water 
• 1 tsp caster sugar 
• 6 chicken marylands supreme 
• 2 garlic cloves, finely chopped 
• 1 tbsp fresh lemon juice 
• 2 tbsp olive oil 
• 1 large onion, finely chopped 
• 1/2 tsp ground turmeric 
• 250ml Massel chicken style liquid stock 
• 75g dried cranberries 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.