Sunday Mirror - - PUZZLES -

Serves 6 1 roast­ing chicken (ap­prox 2 kg), skinned 100g but­ter 1 tsp salt FOR THE STUFF­ING:

tsp good-qual­ity saf­fron strands 4 tbsp green raisins (or any other dried fruit) In a bowl, in­fuse the saf­fron strands in 10 tbsp tepid wa­ter. Us­ing a veg­etable peeler, peel the zest from the orange and le­mon, then slice each piece into long, thin strips. Place the zest strips in a bowl and cover with hot wa­ter. Set aside. Place the raisins and apri­cots in a bowl and squeeze the orange and le­mon juice over them.

In a fry­ing pan, heat the oil over a mod­er­ate heat. Add the dried red chillis, gar­lic and onion. Fry un­til it starts to colour.

Drain the raisins and apri­cots from the juice. Add to the pan along with the cit­rus zest strips and 5 tbsp of the saf­fron wa­ter. Place over a low–mod­er­ate heat and re­duce un­til most of the liq­uid has evap­o­rated. Sea­son the stuff­ing to taste. Re­move from heat, and cool. Pre­heat the oven to 190°C/375°F/Gas Mark 5. Fill the cav­ity of the chicken with as much stuff­ing as pos­si­ble, then tie it into shape. Place the chicken in a roast­ing tray and press any left­over stuff­ing around it. Brush with some of the re­main­ing saf­fron wa­ter. Melt the but­ter and brush it over the chicken, then sea­son with salt.

As the chicken is skin­less, wrap it in greased foil to pre­vent it from dry­ing out. Cook in the oven for 1½ –2 hours. Re­move the foil for the last 30 min­utes.

Re­move from the oven. Pour over the re­main­ing saf­fron wa­ter and leave it to rest for 10 min­utes. ■■Asma’s In­dian Kitchen: Home-cooked food brought to you by Dar­jeel­ing Ex­press by Asma Khan (Pavil­ion Books) Four Pieces (vinyl)

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