What you’ll need
- Chopping board
- Sharp knife
- Bowl
- Cling film or a bowl cover
- Pestle and mortar
- Fridge for marinating
- Frying pan, griddle or BBQ
- Hob
- Kettle for the boiling water
- Measuring teaspoon
- Measuring tablespoon
- Kitchen scales
Before you start
Ingredients
Tick off ingredients as you go.
- 600g Chicken Breast
- 40g of carefully stripped Thyme
- 2 large pinches of saffron
- 2 tbsp of boiling water
- 2 large heaped tsp of crushed sea salt
- 2 tbsp Garlic Oil
- Ground black pepper
- Olive oil for the frying pan or griddle (pan method only)
How to make it
Allow about 25 minutes to prepare and 10–15 minutes to cook, plus 1–5 hours marinating.
Infuse the saffron
Grind the saffron with the pestle and mortar. Pour 2 tablespoons of boiling water over it and leave for 20 minutes.
Prepare the thyme and chicken
Finely chop the thyme and cut the chicken into fillets.
Mix and marinate
Put the chicken in the bowl. Add the saffron water, thyme, garlic oil, crushed salt and a generous seasoning of pepper. Mix until all the chicken is coated. Cover and refrigerate for at least 1 hour.
Prepare the heat
Heat the frying pan or griddle over medium-high heat with olive oil, or preheat the BBQ.
Frying pan or griddle
Fry the fillets for 3–4 minutes on each side, or until golden brown and thoroughly cooked.
BBQ alternative
Cook for around 5–6 minutes on each side. Make sure the chicken is thoroughly cooked before serving.
