Recipe: Sheet Pan Saffron Chicken and Pluots
Sheet Pan Saffron Chicken and Pluots
Recipe via Brooklyn Supper
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
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
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.
Rub mixture all over chicken, making sure to coat both sides. Cover and set in the fridge 2 hours or longer.*
Preheat oven to 425 degrees F.
In a medium-sized bowl, toss plums with shallots, lemon, olive oil, ginger, honey, allspice, and sea salt.
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.
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.