Saffron Orange Rotisserie Chicken Recipes

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ROAST CHICKEN MARINATED IN SAFFRON, ORANGE AND GARLIC WITH TOASTED WILD MUSHROOM POLENTA

Provided by Bobby Flay

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 25



Roast Chicken Marinated in Saffron, Orange and Garlic with Toasted Wild Mushroom Polenta image

Steps:

  • For the Marinade: Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool.
  • For the Chicken: Place chicken in a large baking dish. Brush 1 cup of the marinade over the chicken and inside the cavity. Cover and marinate in the refrigerator for at least 4 hours or up to 8 hours. Preheat oven to 450 degrees F. Remove the chicken from the marinade and place the oranges, garlic and onions in the cavity and truss. Season well with salt and coarsely ground black pepper. Brush with more of the marinade. Place the chicken in a medium roasting pan and roast in the oven for 15 minutes. Turn the heat down to 375 degrees and continue roasting for 1 to 1 1/4 hours, basting with the marinade every 15 minutes. Remove the chicken to a cutting board and let rest 10 minutes. Degrease the pan and place the roasting dish with the drippings on top of 2 burners over high heat. Add the wine and orange juice and reduce by half. Add the chicken stock and reduce by half. Swirl in the butter and add the chives. Season with salt and pepper to taste.
  • For the Polenta: Heat oil and butter in a large saute pan over high heat. Add the shallots and cook until soft. Add the mushrooms and cook until golden brown. Add the wine and cook until completely reduced. Season with salt and pepper and fold in the thyme and parsley, set aside. Heat a small saute pan over high heat. Add the polenta and toast until lightly golden brown. Bring water to a boil in a large saucepan and add 1 tablespoon of salt. Slowly whisk in the toasted polenta, and reduce the heat to low. Switch to a wooden spoon and continue cooking until the mixture begins to pull away from the pan. Add the mushrooms, cheese and season with salt and pepper. If the mixture is too thick, add more water.

6 cups freshly squeezed orange juice
6 cloves garlic, thinly sliced
Pinch saffron
1 chicken (4 to 5 pounds)
Orange marinade
1 orange, quartered
4 cloves garlic, peeled and smashed
1 small onion, peeled and quartered
Salt and coarsely ground pepper
1 cup white wine
1 cup orange juice
2 cups chicken stock
2 tablespoons unsalted cold butter
3 tablespoons finely chopped chives
3 tablespoons olive oil
1 tablespoon unsalted butter
2 shallots, finely diced
3/4 pound assorted wild mushrooms (shiitake, oyster, cremini) chopped
1 cup dry white wine
Salt and freshly ground pepper
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 cup polenta
4 cups water
1/2 cup grated Parmesan cheese

CHICKEN PROVENCAL WITH SAFFRON, ORANGE & BASIL

This dish is often served with rice or slices of crusty bread, but soft polenta is also a good accompaniment. Niçoise olives are preferred; other olives are too potent. Adapted from Cook's Illustrated (2003).

Provided by TxGriffLover

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19



Chicken Provencal With Saffron, Orange & Basil image

Steps:

  • Adjust oven rack to lower-middle position; heat oven to 300 degrees. Sprinkle both sides of chicken with salt. Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot.
  • Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes. Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add wine and saffron and scrape up browned bits from pan bottom with wooden spoon. Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using). Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot. Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.
  • Using slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf. Set Dutch oven over high heat, stir in 1 teaspoon orange zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes. Stir in olives and cook until heated through, about 1 minute. Meanwhile, mix remaining 1/2 teaspoon zest with basil. Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.
  • Tip: Removing the pits from tiny niçoise olives by hand is not an easy job. Cover a cutting board with a clean kitchen towel and spread the olives on top, spacing them about 1 inch apart. Place a second clean towel over the olives. Using a mallet, pound all of the olives firmly for 10 to 15 seconds, being careful not to split the pits. Remove the top towel and, using your fingers, press the pit out of each olive.

Nutrition Facts : Calories 558.8, Fat 34.6, SaturatedFat 9.1, Cholesterol 158.8, Sodium 650.9, Carbohydrate 15.7, Fiber 3.2, Sugar 6.5, Protein 36

8 chicken thighs, bone-in skin-on (about 3 pounds)
table salt
1 tablespoon extra virgin olive oil
1 small onion, chopped (about 2/3 cup)
6 garlic cloves, pressed through a garlic press (about 2 Tablespoons)
1 anchovy fillet, minced (about 1 teaspoon) or 1 use anchovy paste
1/8 teaspoon cayenne pepper
1 cup dry white wine
1/8 teaspoon saffron
1 cup low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
2 1/2 tablespoons tomato paste
1 1/2 tablespoons fresh thyme, chopped
1 teaspoon chopped fresh leaf oregano
1 bay leaf
1 teaspoon herbes de provence (optional)
1 1/2 teaspoons grated orange zest
1/2 cup nicoise olive, pitted
1 tablespoon chopped fresh basil

PERSIAN SAFFRON-BRAISED CHICKEN THIGHS

Juicy chicken thighs are braised in a delicious curry-saffron sauce. A simple chicken dish to impress company or to have for a weeknight dinner! Serve with rice, greens, or salad!

Provided by Sumac and Salsa

Categories     Chicken Thighs

Time 1h

Yield 4

Number Of Ingredients 10



Persian Saffron-Braised Chicken Thighs image

Steps:

  • Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
  • Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
  • Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.

Nutrition Facts : Calories 319.7 calories, Carbohydrate 5 g, Cholesterol 96 mg, Fat 20.7 g, Fiber 1.1 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 1301.1 mg, Sugar 1.4 g

1 teaspoon saffron threads
3 tablespoons hot water, or more as needed
1 ½ pounds boneless, skinless chicken thighs
2 teaspoons kosher salt, divided
freshly cracked black pepper to taste
1 tablespoon vegetable oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon curry powder
1 ½ cups chicken stock

BRAISED CHICKEN AND RICE WITH ORANGE, SAFFRON, ALMOND, AND PISTACHIO SYRUP

Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount of rhubarb. This may sound strange, but the rhubarb is sweetened by the leeks and it really does work.

Provided by Tamasin Day-Lewis

Categories     Chicken     Citrus     Fruit     Nut     Poultry     Dinner     Casserole/Gratin     Orange     Tree Nut     Almond     Pistachio     Spice     Saffron     Potluck     Advance Prep Required     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15



Braised Chicken and Rice with Orange, Saffron, Almond, and Pistachio Syrup image

Steps:

  • Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.
  • Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.
  • Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.
  • Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy. Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts. Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.
  • Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.
  • Bury the chicken and onions in the rice and add the fava beans and peas, if you are including them. Put the lid on and cook in the oven for 20 minutes.
  • Serve straight from the pan or, if you prefer, in a large, warmed serving dish. Sprinkle the last third of the orange zest and nuts over the top before bringing it to the table.

1 1/2 cups brown basmati rice
1/4 cup olive oil
2 medium onions, peeled and minced
coarse salt and black pepper
4 large chicken thighs, chopped in half, or 8 smaller ones
about 4 cups water
1 large organic orange
1 tablespoon unrefined granulated sugar
1/2 cup slivered blanched almonds
1/2 cup shelled, chopped pistachio nuts
large pinch of saffron threads
2 to 3 teaspoons rose water
7 or 8 cardamom pods, lightly crushed, seeds extracted
a handful of blanched, skinned baby fava beans (optional)
a handful of blanched peas (optional)

CHICKEN WITH SAFFRON RICE

Found this recipe in a William-Sonoma catalog and looks so good, was wanting a recipe to try out my new dutch oven and this looks ideal. Finally got around to making this, a few more steps and involved than I'm usually into making but the end results were good and really not that hard. I loved the pretty orange color the saffron gave to the dish.

Provided by Bonnie G 2

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15



Chicken With Saffron Rice image

Steps:

  • Preheat oven to 350.
  • Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
  • Brown chicken in batches, 7-8 minutes per batch.
  • Transfer to plate. Discard fat; wipe out pot.
  • In same pot over medium heat, warm 1 tablespoon oil.
  • Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
  • Add garlic; cook 30 seconds.
  • Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
  • Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
  • Let stand 10 minutes.
  • Sprinkle with parsley.

3 1/2 lbs chicken, thighs and drumsticks
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons olive oil
1 onion, finely diced
1 red bell pepper, seeded and finely diced
1/4 teaspoon saffron, crumbled
1/4 teaspoon red pepper flakes
5 garlic cloves, minced
1/2 cup dry sherry
2 1/4 cups chicken broth
14 1/2 ounces diced tomatoes in tomato puree (1 can)
3 cups medium grain rice
1/2 cup green olives, pitted and halved
1 tablespoon fresh flat-leaf parsley, minced

ROSEMARY-ORANGE ROASTED CHICKEN

Guests will fall in love at first sight of this impressive citrus and savory herb roasted chicken-a big hit when my best friend's mom came for a visit. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 21



Rosemary-Orange Roasted Chicken image

Steps:

  • Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 635 calories, Fat 41g fat (19g saturated fat), Cholesterol 185mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.

1/4 cup butter, softened
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated orange zest
1/2 teaspoon pepper, divided
1 broiler/fryer chicken (3 to 4 pounds)
1/3 cup orange juice
1/2 teaspoon salt
2 medium onions, quartered
1 medium apple, quartered
1 large carrot, chopped
1 celery rib, chopped
4 fresh thyme sprigs
4 sprigs fresh parsley
2 bay leaves
1 fresh rosemary sprig
2 cups white wine or chicken broth
GRAVY:
Chicken broth
3 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg, optional

ORANGE HERB ROASTED CHICKEN

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Provided by Nellie Fiorenzi

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 10



Orange Herb Roasted Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  • Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  • Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

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From cupcakesandkalechips.com


FOOD SAFFRON: ABOUT BARBECUES: ROTISSERIE COOKING
You know it really is interesting that rotisserie cooking doesn't get more respect. Most grill manufacturers will tell you that you don't really need to use a rotisserie because a grill with a lid does the same thing, provides even roasting. The standard view of cooking is to move the heat around the food, not the food around the heat. These ...
From foodsaffron.blogspot.com


PERSIAN CHICKEN WITH SAFFRON - UNICORNS IN THE KITCHEN
Add in one tablespoon bloomed saffron to the pan, shake the pan so the saffron spreads on the skin on the chicken. Turn the chicken legs and sear the other side for seven to eight minutes until golden. Transfer the chicken legs to a plate and cover. Discard the fat. In the same pan, heat the olive oil.
From unicornsinthekitchen.com


RACHAEL RAY: CHICKEN WITH ORANGE & ROSEMARY + SAFFRON RICE
a fat pinch saffron threads; 1 1/2 C chicken stock; For the Chicken: 8 bone-in, skin-on chicken thighs; 2 tbsp rosemary – coarsley chopped; 2 oranges cut into half-inch slices; 2 shallots – chopped; 1 tsp red chili flakes; 1/2 C Marsala; 2 tbsp olive oil; salt and pepper; zest of 1 orange; 2 tbsp butter; 4 cloves garlic – sliced; 3/4 C ...
From foodus.com


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