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Suri's Iranian Joojeh Chicken

Help your child make Suri's tasty joojeh chicken with this quick and simple recipe. Serves 4.

You will need
  • 5 heaped dessert spoons (dsp) Greek natural yoghurt (280g)
  • 4 spring onions
  • 录 tsp ground turmeric
  • Juice of 1 lemon
  • Pinch coarse sea salt
  • Pinch of granulated sugar
  • Large pinch of saffron (10 strands)
  • 1tsp natural yoghurt
  • 400g skinned, boned and cooked chicken thighs
  • 4 fresh tomatoes
  • 2 tablespoons olive oil
  • 4 grinds black pepper
  • Persian rice
  • Turkish flatbreads

Method

For allergens, see ingredients in bold.

  1. Measure in 5dsp natural yoghurt into a plastic food storage box with a tight-fitting lid

  2. Chop the spring onions into small chunks and add to the box

  3. Measure 录 tsp ground turmeric to the yoghurt. Make sure you don鈥檛 get any in your eyes

  4. Squeeze 2 halves of lemon into the yoghurt

  5. Put the saffron into the mortar with a pinch each of coarse salt and granulated sugar and grind the saffron down into a fine powder (or use a bowl and the end of a rolling pin)

  6. Add an extra teaspoon of natural yoghurt to the mortar and mix well then add to mixture in the food box

  7. Now put the cooked, cooled chicken on top of the yoghurt mix and fix the lid tightly

  8. Now shake the box to mix everything together well and put into the fridge for at least 30 minutes for the flavours to soak into the chicken

  9. Using the bridge method, cut 4 tomatoes almost in half, with the stalk end down, then pull apart (like butterfly wings)

  10. Lay the tomatoes on a lined baking sheet and using a pastry brush drip with olive oil and 4 grinds of black pepper

  11. Spoon the marinated chicken onto the baking tray with the tomatoes and ask an adult to put it into the oven at 160掳C for 25-30 minutes, till the chicken is piping hot all the way through and the tomatoes soft

  12. Serve with Persian rice & Turkish flatbreads once the chicken has cooled down a little

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