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Serves four to six
This is one of those great do-ahead recipes. Marinate the chicken the day before you cook it, and once cooked, the pieces are good hot or cold.
1/8 teaspoon saffron powder, or 1/4 teaspoon saffron threads (see Note)
1 tablespoon boiling water
4 skinless chicken thighs
4 skinless chicken legs
3/4 teaspoon coarse salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon paprika (I used pimente d'Espelette)
1/2 teaspoon turmeric
1 to 1 1/2 teaspoons chili powder, depending on how hot you want it
10 turns fresh ground black pepper
1 cup whole milk plain yogurt
juice of one fresh lime
1 tablespoon finely-minced fresh ginger
2 cloves garlic, peeled and finely minced
1. Soak the saffron in the boiling water for five minutes. Meanwhile, with a sharp knife, score the chicken flesh deeply, each piece slashed three times. Put in a large zip-top freezer bag.
2. Add all the remaining ingredients to the bag, including the saffron (and the water) and express out most of the air, then seal the top. Massage the bag to mix the ingredients and coat the chicken pieces.
3. Refrigerate the chicken overnight.
4. Remove the chicken pieces from the marinade and fry the pieces with the thick marinade clinging to them, in a hot oiled grill pan until dark on one side. Flip and fry until darkened on the other side.
Slip a knife in the meat and make sure the chicken is cooked through. If not, add a bit of water to the pan to loosen any caramelized bits, and place in a 350F (180C) oven for about 10 minutes, or until cooked through.
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