Homeira’s Roast Saffron Chicken & Vegetables

RECIPES | JULY 2020

artSAVOR 40

artSAVOR 30

Homeira’s Roast Saffron Chicken & Vegetables

It is so exhilarating to live a life that frees your mind from limitations and rules when exercising creativity. I respect and honor important rules and traditions, but when it comes to creating in my culinary atelier, my “kitchen”, it is a matter of not feeling restricted to what everyone else does. You would be very surprised if you knew how far from my original idea for this recipe ended.

I had thought to use artSAVOR 50 to season the chicken artSAVOR 10 for the vegetables and bread. Somehow to my surprise, I was out of both and redirected to artSAVOR 40 and artSAVOR 30 respectively. This launched a pantry purge which I do from time to time to toss things past their “use by” date. I found a bottle of Persian pickled lime that I had completely forgotten. Then my favorite question popped into my head, “What if?” The rest is history. The time from start to service was about an hour.

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Main, Entreé, Side, Poultry, One Pan Dinner
Serves 4 – 6

RECIPE INGREDIENTS

artSAVOR Rub & Chicken
¼C      artSAVOR 40, already mixed with olive oil, more if needed (see directions below)
10       Chicken Legs, (drumstick and thigh)
2T       Saffron Threads
1T       Persian Pickled Lime, chopped, more if desired (any pickled lime will do)
2T       Lemon Juice

Vegetables & Bread Seasonings
¼C      artSAVOR 30, already mixed with olive oil (see directions below)
¼C      Cilantro, chopped, more if needed
3T       Oregano, chopped
2T       Thyme, chopped
1T       Persian Pickled Lime, chopped
3T       Ghee
6T       Olive Oil, more if needed

Bread & Vegetables
3C      Mediterranean Country Bread, torn or cubed
( I prefer mostly the crust, ciabatta or sourdough will do)
1         Russet Potato, cleaned, skin on, sliced, about ¼” thick
½C      Shallots, sliced about ¼” thick
1         Zucchini, sliced about ¼“ thick
1         Yellow Squash, sliced about ¼” thick
½C      Kielbasa Sausage, sliced about ¼” thick
2         Thyme Sprigs
2         Oregano Springs
¼C      Parmesan  Cheese, in shaved pieces, optional
            (this is for my husband who loves cheese) 

KITCHEN ESSENTIALS

Baking Tray, preferably Cast Iron
Mortar and Pestle

DIRECTIONS

STEP 1  |  Prepare Marinade
Grind saffron thread with 1 sugar cube (or 1T sugar)  in mortar into powder
Add about 1T water to make liquid
Combine artSAVOR 40 mixture, saffron liquid, pickled lime, and lemon juice
Set aside for the flavors to bloom 

STEP 2  |  Marinate Chicken
Pour artSAVOR 40 marinade over chicken
Gently rub into the chicken
Cover and refrigerate the chicken for at least 30 minutes
NOTE: You can cook it immediately, however if you have time cover and refrigerate
for at least an hour or overnight the flavors will be even better

STEP 3  |  Bread, Vegetables, Sausage
Preheat Oven to 400˚F
Stir together artSAVOR 30, cilantro, oregano, thyme, ghee, and oil
Set aside for the flavors to bloom
Toss bread, vegetables and sausage with the artSAVOR 30 mixture to evenly coat
Spread bread, vegetable and sausage mixture on roasting tray
Arrange chicken legs over the mixture
Arrange oregano and thyme sprigs around the chicken legs       

STEP 4  |  Roast
Transfer baking tray to middle rack of oven
Roast for 35 min or until almost done
Arrange shaved parmesan over chicken and vegetables
Roast for another 5 minutes or until done

Step 4  |  Plating
Be creative and add some micro greens, fresh herbs or edible flower
Serve hot from the roasting tray
The aromas are heavenly and the roast chicken and vegetables is quite beautiful

Enjoy!

artSAVOR Mixture

For even flavor in every bite, combine one entire package of artSAVOR 40
and artSAVOR 30 each with ¾C Olive oil
Store unused mixture preferably in an airtight glass container in the refrigerator for future use
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days

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