Saffron Roast Chicken with Almonds & Pomegranate Glaze

As the holiday season rolls around, we find ourselves drawn to the warmth of the kitchen and the joy of creating memorable meals for our loved ones. While the traditional Christmas feast may vary from culture to culture, there’s always room for a unique and flavourful twist that brings a touch of adventure to the table. This year, let’s embark on a culinary journey to merge the richness of Persian flavours with the festive spirit of Christmas. Say hello to our delightful creation: saffron roast chicken with pomegranate glaze. In this recipe, I’ve taken the elegance of Persian saffron and the tangy sweetness of pomegranate to elevate the classic roast chicken to a whole new level.

Serves: 3-4

Chicken Marinade

1 whole chicken (about 1-2kg)

½ cup plain yoghurt

¼ cup pomegranate molasses, plus extra for garnish

1 tsp saffron threads, soaked in 2 tbsp warm water

4 cloves garlic, minced

Juice 1 lemon

1 tsp ground cumin

1 tsp ground coriander

1 tsp salt

½ tsp black pepper

½ cup chopped almonds, for garnish Pomegranate seeds, for garnish Chopped fresh mint, for garnish

1. In a bowl, combine the yoghurt, pomegranate molasses, saffron water (including the soaked saffron threads), minced garlic, lemon juice, ground cumin, ground coriander, salt and black pepper. Mix well to form the marinade.

2. Place the whole chicken in a large resealable plastic bag or a shallow dish.

3. Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours. I like to do this the day before to allow the flavours to meld.

4. Preheat the oven to 190°C.

5. Remove the marinated chicken from the fridge and let it come to room temperature for about 30 mins before roasting.

6. Place the chicken on a roasting rack in a roasting pan. This allows the chicken to roast evenly and for air circulation.

7. Roast the chicken in the preheated oven for about 1-½ hours, until the skin is golden and crispy.

8. Remove it from the oven and let it rest for about 10-15 mins before carving.

9. Carve the roasted chicken into serving pieces and arrange them on a serving platter.

10. Drizzle tbsp of pomegranate glaze over the chicken pieces.

11. Sprinkle chopped almonds and pomegranate seeds over the chicken for added crunch and a Christmassy colour.

12. Garnish with chopped fresh mint.