Roast chicken with saffron, hazelnuts, and honey from Epicurious by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • Recipe Notes

  • chawkins on September 28, 2013

    At first bite, I was not sure that I liked it because of the dominant scent of the rose water, but it grew on me, I could taste the saffron, I did put in a generous pinch, but could not really detect the presence of the saffron by the color of the dish. The chicken skin never got crisp, even though they were above the marinade, and I did not want to turn up the heat because of the honey topping. Next time, I'll crank up the heat to crisp the skin, lower the heat, then spread on the honey nut coating.

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