Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Serious Eats
Serves: 4 Save

Ingredients (14)

  • 1 large organic or free-range chicken, divided into quarters: 
breast and wing, leg and thigh
  • 2 onions, coarsely chopped
  • 4 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • A generous pinch of 
saffron threads
  • Juice of 1 lemon
  • 4 tablespoons cold water
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • Scant 3/4 cup (100 g) unskinned hazelnuts
  • 3 1/2 tablespoons (70 g) honey
  • 2 tablespoons rose water
  • 2 green onions, coarsely chopped

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Directions

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