What you’ll need
- Oven
- Mixing bowl
- Knife
- Chopping board
- Kettle
- Pestle and mortar
- Baking tray
- Baking paper
- Slotted spoon
- Small pan
- Hob
- Measuring teaspoon
- Measuring tablespoon
- Kitchen scales
Before you start
Ingredients
For 2 servings. Tick off ingredients as you go.
- 2 Chicken Breasts
- 400 grams of plain Greek-style yogurt alternative labelled dairy-free and gluten-free; choose a soy-free version for the soy-free option
- Juice of 3 lemons (or 6 tablespoons of lemon juice)
- 2 tablespoons of olive oil
- 1 teaspoon of ground turmeric
- 2 teaspoons of crushed sea salt
- Large pinch of saffron threads
- 3 tablespoons of boiling water
- 4 Chicken Breasts
- 800 grams of plain Greek-style yogurt alternative labelled dairy-free and gluten-free; choose a soy-free version for the soy-free option
- Juice of 6 lemons (or 10-12 tablespoons of lemon juice)
- 3-4 tablespoons of olive oil
- 2 teaspoon of ground turmeric
- 3 teaspoons of crushed sea salt
- 2 x large pinch of saffron threads
- 6 tablespoons of boiling water
How to make it
Allow 12–15 minutes to prepare and 18–21 minutes to cook, plus 10 minutes to 12 hours marinating. I recommend 3–12 hours when there is time, but the recipe also allows a shorter 10-minute marinade.
Prepare the salt and saffron
Boil water in the kettle. Crush the sea salt with the pestle and mortar and transfer it to the mixing bowl. Grind the saffron, then pour the boiling water quantity from your selected ingredient list over it. Leave for 10 minutes.
Mix the marinade
While the saffron infuses, mix the lemon juice, olive oil, turmeric and yogurt alternative into the bowl containing the crushed sea salt.
Add the chicken
Cut the chicken into pieces as close as possible to 2 × 1 inches. Once the saffron has infused for 10 minutes, stir its water into the marinade. Add the chicken and mix thoroughly.
Marinate in the fridge
Cover the bowl and refrigerate for between 10 minutes and 12 hours.
Prepare the oven and tray
Preheat the oven to its maximum setting. Line the baking tray with baking paper. Use a slotted spoon to lift the chicken onto the tray, leaving as much marinade as possible in the bowl for the sauce. Once the oven is preheated, reduce it to 250°C.
Cook the chicken
Place the tray on the middle shelf and cook for 18–21 minutes. Check the chicken is thoroughly cooked before serving.
Cook the sauce
While the chicken cooks, put the remaining marinade into the small pan. Bring it to a boil on the hob before reducing the heat. Cook for about 10–12 minutes, stirring often to prevent a skin forming.
Serve
Serve the chicken with your choice of sides, such as rice or salad, and drizzle over the cooked sauce.
