Chicken with Saffron, Pink Peppercorns, and Lemon.

Allison Johnston | 02 April, 2020

            Chicken with Saffron, Pink Peppercorns, and Lemon.

This is an adapted OTTOLENGHI recipe. It calls for Jerusalem artichokes, but I had broccoli so I used that instead.


1 lbs Broccoli florets  - Lightly steamed
3 Tbsps lemon juice
6 chicken legs ( drumsticks & thighs)- bone in.
12 shallots  - peeled and halved ( or onions )
12 cloves garlic, peeled and sliced
1 lemon - halved and thinly sliced
1 tsp saffron threads
3 Tbsp olive oil
1/2 cup cold water
1 Tbsp pink peppercorns
1 Tbsp dried thyme
1 Tbsp dried tarragon or fines herbs

sea salt and freshly-cracked black pepper


Steam  the broccoli with half lemon juice in the water, until tender but not soft. Rinse under cold water.
Place the broccoli and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon, in a large mixing bowl and use your hands to mix everything together well. Cover and leave to marinate in the fridge overnight, or for at least 2 hours. 

Preheat the oven to 400º. 
Arrange the chicken pieces, skin-side up, in the centre of a roasting tin and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the tin with foil and cook for a further 15 minutes. At this point, the chicken should be completely cooked. 
Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste and add salt & pepper.
Serve at once with rice.