Saffron, Coconut Yoghurt and Blood Orange Chicken with Chickpeas

Wednesday, February 28, 2018
Saffron, Coconut Yoghurt and Blood Orange Chicken Thighs with Chickpeas 

8-12 Chicken thighs 
1 Pot (250g) Coconut Yoghurt 
1 big pinch (around 0.4g/1 packet) saffron threads
1/2 Tsp Chilli Powder
1/2 Tsp Paprika
1/2 Tsp Ground Turmeric 
2 Lemons, Juiced 
1 Blood orange, Juiced 
3 cloves garlic, whole
2 onions, sliced
2 Tbsp Olive oil
Salt and pepper 
1 Can (400g) chickpeas

In a mixing bowl, crumble the saffron into around 1/4 cup (60ml or 2fl oz) of very hot water. Allow the saffron to infuse the water for a few minutes. Add the yoghurt, lemon juice, blood orange juice, all the spices and olive oil. Season with Salt and pepper.  Mix well and coat the chicken thighs in this mixture. Marinate for an hour or over night in the fridge. 

Line a deep roasting dish with the onions. garlic cloves and chickpeas. Place the squeezed lemon and orange skins around the dish. Place the marinated chicken thighs in the roasting dish skin side down on top of the onions and chickpeas and then pour the remaining marinade all over the dish. 

Heat the oven to 180C or 355F. Roast for an hour and 15 minutes, turning the chicken thighs half way so they become golden and caramelised on both sides. The onions should be very soft and the sauce should thicken. (It will become quite thin and first and towards the end will thicken up).