Saffron Chicken

Ingredients

• 50g raw cashews
• 750g chicken thigh portions
• ½ tsp sea salt
• ½ Tbsp milk, warmed
• ½ tsp Saffron threads
• 30g Ghee (clarified butter)
• ½ cinnamon quill
• 2 green cardamom pods, smashed
• 1 clove
• 125g onions, peeled, boiled whole until tender and pureed
• 1 tsp garlic, peeled and minced
• 1 tsp ginger, peeled and minced
• ½ cup thick Greek yoghurt
• ¼ cup cream

Garnish

• coriander leaves, picked
• fried shallots

Method

In a bowl, place cashews, cover with water and stand for 5 minutes, then drain.

Process with a little water to form a smooth paste.

Sprinkle chicken with sea salt and set aside.

Combine milk and saffron, stand for 5 minutes to infuse.

In a saucepan, heat ghee, add cinnamon quill, cardamom and cloves, cook for 1 minute or until fragrant.

Add pureed onion, garlic and ginger, stir over medium heat until just beginning to colour.

Add chicken pieces and cook for 1-2 minutes to seal flavours into the meat, lower the heat, add saffron milk and yoghurt, cook for 5 minutes.

Add cashew paste and stir to combine, add cream, simmer for a further 15-20 minutes or until the chicken is tender.

Serve on a heated platter or large bowl and scatter over the coriander and crispy shallots. 

John Hawkesby’s wine recommendation

CHARDONNAY
2008 Neudorf

RIESLING
2008 Muddy Water Riesling Unplugged