1000 g
250 ml
100 g
200 g
20 g
100 ml
0.5 tsp
10 g
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 in a small amount of warm water — or with an ice cube — until the colour is fully extracted.
Slice 200 g onion into rings and finely chop 20 g garlic. In a large bowl, combine onion, garlic, the saffron water, 100 ml Lime Juice lemon juice, 10 g salt, and 0.5 tsp 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 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 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.
Akbar Jooje: calories & nutrition (For the entire cooked dish)
Nutri-Score D
2837 kcal
Protein 314.9 g
Unsaturated Fat (Good) 60.5 g
Saturated Fat 66.3 g
Trans Fat (Bad) 4.0 g
Carbohydrates 34.6 g
Sugar 9.0 g