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  /  Food   /  Saffron and Lemon Chicken with Kefir Dressing

Saffron and Lemon Chicken with Kefir Dressing

By Chef Eunice Power

Saffron and Lemon Chicken with Kefir Dressing By Chef Eunice Power
  • Put the saffron in a small bowl and pour over the boiling water and stir with a spoon and leave to cool and infuse for 10 minutes
  • Put the onion, lemon juice, olive oil, turmeric, yogurt , cooled saffron in water and sea salt into a large bowl and mix well. Add the chicken and mix well until the chicken is coated. Cover the bowl and leave the chicken to marinate for a minimum of one hour or overnight
  • Preheat the oven to 220C. Line a large baking tray with nonstick baking paper.
  • Remove each piece of chicken from the marinade along with onions and lay on the prepared baking tray and bake for 18-20 minutes until the pieces are slightly charred at the edges
  • While the chicken is in the oven mix the Kefir, sumac, lemon juice and tomato chutney and leave aside
  • Serve with flour tortilla wraps or basmati rice with a little salad and Irish Yogurts Clonakilty kefir with sumac
    For the Chicken
  • 1 Onions, cut in half and slices.
  • Juice of 1 large lemon
  • 1 Tbsp Olive Oil
  • 1 Tsp ground Turmeric
  • 200g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
  • 1 Tsp sea salt
  • Generous pinch of saffron threads
  • 1 Tbsp boiling water
  • 4 large boneless , skinless chicken breasts cut into 5cm pieces.
  • Irish Yogurts Clonakilty Kefir with Sumac
  • 200g Irish Yogurts Clonakilty Kefir Natural
  • 60g Tomato chutney
  • 1 ½ tbsp lemon juice
  • 2tsp sumac
  • Whole meal wraps
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