SAFFRON CHICKEN
(SFERIA)(Algerian Dish)

 INGREDIENTS:

• salt.
•  pepper.
• 1 chicken, cut up.
•  2 onions, chopped.
•  3 tablespoons semne.
•  1/2 teaspoon cinnamon.
•  1 teaspoon saffron threads.
• 1 teaspoon salt.
•  1/4 teaspoon pepper.
•  2 cups of water.
•  1/2 cup almonds, blanched.
•  1 can chickpeas, drained.
• 1 cup parsley, chopped.
• 1/2 lemon juice.

 SAUCE INGREDIENTS:

• 2 tablespoons lemon juice.
•  1 egg yolk.
•  3/4 cup broth from chicken.

 Garnish: chopped parsley.

 STEP BY STEP:

1. Wash the chicken first and then dry it.
2. Sprinkle some salt and pepper.
3. Heat the semne in a deep frying pan and add the chicken, cinnamon, saffron and one onion.
4. Cook until golden on all sides.
5.  Pour the water and keep it until it boils.
6.  Sprinkle some salt, cover for about 20 minutes.
7.  Add the second chopped onion and keep it for 10 minutes.
8.  Add the almonds, chickpeas and the parsley, keep it uncovered for 10 minutes.
9.  If necessary, increase the flame to reduce the sauce.
10.  Put the chicken in a large serving plate, top it with the almonds and chickpeas.
11.  Squeeze the lemon juice over the chicken.
12.  Rapidly beat the egg yolk and the lemon juice until they become one mixture.
13.  Stir in the hot sauce from the chicken.
14.  Pour the sauce over the chicken and warm in the oven for a few minutes.
15.  Garnish with chopped parsley.

 
ENJOY THE SAFFRON CHICKEN
SAHHA WA HANNA
CHEF MUFEED

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