Roast chicken with saffron, hazelnuts and honey from Ottolenghi: The Cookbook (page 123) by Yotam Ottolenghi and Sami Tamimi

  • saffron
  • spring onions
  • whole chicken
  • ground cinnamon
  • ground ginger
  • hazelnuts
  • honey
  • lemons
  • rose water

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melyinoz on April 06, 2022

    Just adding my appreciation for this recipe here. I have cooked this numerous times over the years, and it never fails to please.

  • chawkins on September 19, 2013

    Online recipe available here:

  • Melanie on September 10, 2013

    Fantastic tasting chicken dish. I loved the mix of textures in this one.

  • TrishaCP on July 01, 2013

    This was an amazing dish- the fragrances of the rosewater and cinnamon together, with the roasting smells of the hazelnuts and honey, elevated this beyond any other chicken dish I've ever had.

  • L.Nightshade on June 04, 2011

    I followed the recipe exactly, except for cutting the chicken into six pieces as we found the four-piece cut in the other chicken recipe a bit unwieldy. We loved everything about this dish, the smells while cooking, the textural contrasts, the beguiling flavors. I would warn against this dish for people who don't like floral, perfume-like essences in their foods. The rose water is very prevalent in both smell and taste. I loved it. The taste and heady aroma just transported me to an exotic locale.

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Reviews about this recipe

  • Serious Eats

    Everything about this easy entrée worked great. The final dish looked quite beautiful—perfect for a dinner party or holiday entertaining. No problems here.

    Full review