How to Make Middle Eastern Stuffed Saffron Chicken Asian Cooking Recipe Cuisine

Middle East Stuffed Saffron Chicken

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

4 boneless, skinless chicken breast halves

PASTE:

1-inch piece fresh ginger, peeled and chopped and crushed to a paste

6 cloves garlic, crushed to a paste

1 tsp ground red pepper (cayenne)

pinch of salt

STUFFING:

3 tbsp silvered almonds, lightly toasted

3 tbsp shelled pistachios, lightly toasted

1 tbsp butter

1 onion, finely chopped

1 tbsp peeled and finely chopped fresh ginger

1 tbsp chopped garlic

2 tsp Garam Masala

1/4 lb chicken liver, minced

3 tbsp poppy seeds, soaked in milk till soft, drained

1/3 cup fresh cilantro leaves, coarsely chopped

1 tbsp raisin

salt to taste

BASTING SAUCE:

2/3 cup plain yogurt

2 tsp saffron dissolved in 1/4 cup milk

Directions:

Make the paste by combining the ginger and garlic, cayenne and salt.

Create a pouch in the chicken breasts by slitting it in not completely in half. Rub the chicken breasts, inside and out, with the paste. Let marinate in the refrigerator for 30 minutes.

Make the stuff in by placing the toasted almonds and pistachios in a  small mortar or food processor and crush to a coarse paste.

In a skillet, add the butter. Fry the onion until slightly glass. Add the ginger, garlic and garam masala and sauté for a few minutes. Add the minced chicken liver and fry for 2-3 minutes or until done.

Remove from the heat and add the nut paste, drained poppy seeds, cilantro leaves and raisins. Mix well and add the salt.

In a bowl, combine the ingredients for the basting sauce. Whisk until smooth and set aside.

Remove the marinated chicken breasts from the refrigerator. Fill each pouch with the stuffing and seal the chicken breasts with a toothpick or short skewer.

Prepare the charcoal with high and medium heat zones.


Just before grilling, oil the hot grate. Place the chicken breasts on the grate over the high heat zone and grill for 2-3 minutes on each side. Move to the medium heat zone and continue grilling till done. Baste regularly with the yogurt and saffron sauce.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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