Recipe: Sheet Pan Saffron Chicken and Pluots

Sheet Pan Saffron Chicken and Pluots

Recipe via Brooklyn Supper

INGREDIENTS:

Chicken

3 pounds dark meat chicken (a mix of thighs and legs)

1 teaspoon saffron threads

1 teaspoon cumin seed

1/2 teaspoon red pepper flakes

4 cloves garlic, chopped

zest of 1 lemon (reserve lemon for plum sauce)

2 teaspoons sea salt

2 tablespoons extra virgin olive oil

Plum Sauce

1 pound pluots or plums

2 shallots, chopped

1 lemon (reserved from spice rub), quartered

1 tablespoon extra virgin olive oil

1 tablespoon minced or grated ginger root

1 tablespoon honey (optional***)

1/2 teaspoon ground allspice

1/2 teaspoon sea salt

INSTRUCTIONS:

  1. At least a couple hours ahead of time, but preferably the night before, make spice rub for the chicken. With a mortar and pestle, grind saffron threads, cumin, and red pepper flakes. Add garlic, lemon zest, and sea salt, and smash into a rough paste. Mix with olive oil.

  2. Rub mixture all over chicken, making sure to coat both sides. Cover and set in the fridge 2 hours or longer.*

  3. Preheat oven to 425 degrees F.

  4. In a medium-sized bowl, toss plums with shallots, lemon, olive oil, ginger, honey, allspice, and sea salt.

  5. Arrange chicken on an 18 x 13-inch sheet pan. Spoon plums and any juices around chicken pieces. Tuck bay leaves throughout. 

Slide into oven and roast 40 - 45 minutes, or until plums have cooked down, chicken skin is crisped, and a thermometer inserted sideways into thigh meat reads 165 degrees F.

  6. Arrange chicken on a platter. Pluck lemons and bay leaves from the plum sauce and tuck around the chicken pieces. Carefully scrape plum sauce from the hot sheet pan into a bowl. Serve chicken and sauce with a side of rice or the grain of your choice.

Alexa Senter