Photo by: Richard Learoyd

Roast chicken with saffron, hazelnuts and honey

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1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
2 onions, roughly chopped
4 tbsp olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch of saffron strands
juice of 1 lemon
4 tbsp cold water
2 tsp coarse sea salt
1 tsp black pepper
100g unskinned hazelnuts
70g honey
2 tbsp rosewater (see page xii)
2 spring onions, roughly chopped

This dish is inspired by a recipe from Claudia Roden’s classic book, Tamarind and Saffron (Viking, 1999). It is one of our favourites: it is so easy to make, yet looks stunning, and has the most delicate and exotic combination of flavours (rosewater, saffron and cinnamon), which takes you straight to the famous Jamaa el Fna in Marrakech. Serve with rice or plain couscous.

Serves 4

(p 104, The Ottolenghi cookbook)


The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |

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Perfect with

  1. Rose water 100%

    Rose water 100%


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