فارسیAkbar Jooje
13 hours and 30 minutes
Chicken
1000 g
Oil
250 ml
Butter
100 g
Onion
200 g
Garlic
20 g
Lime Juice
100 ml
Saffron
0.5 tsp
Salt
10 g
Black Pepper
0.5 tsp
Cooking Instructions
Wash the chicken thoroughly and halve it down the centre. Do not remove the skin — it keeps the chicken moist during frying.
Brew 0.5 tsp Saffron saffron in a small amount of warm water — or with an ice cube — until the colour is fully extracted.
Slice 200 g Onion onion into rings and finely chop 20 g Garlic garlic. In a large bowl, combine onion, garlic, the saffron water, 100 ml Lime Juice lemon juice, 10 g Salt salt, and 0.5 tsp Black Pepper black pepper.
Place the chicken halves in the bowl and massage the marinade all over by hand. Cover and refrigerate for at least 12 hours — overnight is best.
Heat 250 ml Oil oil in a heavy pot over medium heat. Add the marinated chicken pieces, cover, and flip every 15 minutes. Each side needs about 30–45 minutes to turn golden.
Once the chicken is golden, add 100 g Butter butter and fry for a further 5–10 minutes so the butter flavour is absorbed.
Remove the chicken from the oil and rest on a metal rack so excess oil drips off. Serve alongside pomegranate paste as the sauce, with saffron rice.
Nutritional Composition (For the entire cooked dish)
Nutri-Score D
4720 kcal
Protein 315.1 g
Unsaturated Fat (Good) 215.7 g
Saturated Fat 96.1 g
Trans Fat (Bad) 4.3 g
Carbohydrates 35.5 g
Sugar 8.8 g