CLAY POT
SAFFRON CHICKEN
Saffranskyckling i lergryta
salt, pepper
1 teaspoon soy sauce
4 small fennels or 2 large
3 middle-sized carrots
1 cup water
1 chicken bouillon cube
saffron
3½ oz frozen green asparagus
dill
Soak the pot in water for about 15 minutes. Heat the oven to 390F.
Saffranskyckling i lergryta
Enjoy a chicken with saffron gravy and lovely
vegetables. Cooking in the clay pot is practical and good for you because of
the smaller amount of calories. If you put the pot in a cold oven, you will have
to add as much time to the cooking time as it takes for the oven to warm up.
4 servings
1 chicken, approx 2 lbs
or corresponding amount of chicken partssalt, pepper
1 teaspoon soy sauce
4 small fennels or 2 large
3 middle-sized carrots
1 cup water
1 chicken bouillon cube
saffron
3½ oz frozen green asparagus
Decoration:
chopped parsleydill
Soak the pot in water for about 15 minutes. Heat the oven to 390F.
Cut the chicken in pieces and rub them with salt and
pepper. Brush with soy sauce. Split the fennels or cut them in wedges. Peel the
carrots and cut them lengthwise in 4 pieces.
Put the chicken in the soaked clay pot and pour on ¼ cup water. Put the lid on and put the pot in the oven for about 20
minutes. Add fennel, carrots, remaining water, bouillon cube and saffron.
Continue cooking for about 15 minutes, then add the asparagus and cook for
another 15 minutes.
Flavour the juice to taste and adjust if necessary.
Sprinkle with chopped parsley and serve.
Enjoy!
Bella
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