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Roasted Chicken With Hazelnuts, Saffron and Honey

Name: Roasted Chicken With Hazelnuts Saffron and Honey
Prep time: PT40.5M
Cook time: PT94.5M
Total time: 135 min
Yield: 6
Cuisine: Israel
Ingredients: Whole chicken (about 4 pounds), giblets removed 1; Sea salt and freshly ground black pepper; Saffron threads 1/2 Tsp; Boiling water 1/4 Cup; Honey 1/4 Cup; Israeli Olive oil 1/4 Cup; Chopped hazelnuts 1/2 Cup; Garlic, minced 2 Cloves; Ground cinnamon 1/2 Tsp; Ground cardamom 1/4 Tsp; Ground ginger 1/4 Tsp; Lemon, sliced 1; Onion, sliced 1

Introducing an unusual and exciting recipe for Shabbat! If you’re tired of the same old traditional dishes, this one is sure to spice things up and add a new twist to your weekly Shabbat dinner. With a combination of unexpected flavors and ingredients, this recipe is perfect for those looking to explore new culinary territory and broaden their palate. So let’s get cooking and explore the exciting possibilities of this unconventional Shabbat dish!

serves:

Difficulty:

7 / 10

cook time:

2 h 15 min

Ingredients

Whole chicken (about 4 pounds), giblets removed 1

Sea salt and freshly ground black pepper

Saffron threads 1/2 Tsp

Boiling water 1/4 Cup

Honey 1/4 Cup

Israeli Olive oil 1/4 Cup

Chopped hazelnuts 1/2 Cup

Garlic, minced 2 Cloves

Ground cinnamon 1/2 Tsp

Ground cardamom 1/4 Tsp

Ground ginger 1/4 Tsp

Lemon, sliced 1

Onion, sliced 1

Instructions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken inside and out with salt and pepper.

Step 3

In a small bowl, combine the saffron threads with the boiling water and let steep for 10 minutes.

Step 4

In a separate bowl, mix together the honey, olive oil, chopped hazelnuts, minced garlic, cinnamon, cardamom, ginger, and saffron water.

Step 5

Place the chicken in a roasting pan and brush the honey and nut mixture all over the bird. Stuff the lemon and onion slices inside the cavity of the chicken.

Step 6

Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the chicken is cooked through and the juices run clear when the thigh is pierced with a knife. Baste the chicken with the pan juices every 30 minutes or so.

Step 7

Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the pan juices spooned over the top.

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