This is a little recipe that I found on-line recently. Naturally I couldn’t bring it before you unless I’d tried it out, and changed it a bit, so it’s become our dinner this evening..

If you’ve never used Saffron, you’ll be utterly shocked by the price of it, and what you actually get for your money. I paid £2.10 today for a portion that you probably couldn’t weigh unless you had specialist scales.

This cost me £2.10. Having said that, I only used about half of it for this recipe.

However, I use it so rarely that it’s worth having it on my spice rack for the rare occasions that a recipe requires it. (https://eatingforireland.com/recipe/lamb-shanks-rogan-josh/ )

It has a subtle musky scent and flavour but it also adds an amazing golden colour to anything you cook in it. This recipe uses skinless, boneless Chicken thighs; which I like, but Mr Saturday Night doesn’t. You could use Chicken breasts instead, and reduce the cooking time. I probably will try it that way, but tonight I’m using the chicken thighs. I’d suggest 2-3 per person, depending on size.

EQUIPMENT:

Small measuring jug.
Teacup
Frying pan with lid, (or use a lid made out of Foil)
Small saucepan
weighing scales.

INGREDIENTS: For 4 people..

2-3 skinless, boneless chicken thighs per person
1 large onion, peeled and cut into half-moons
A pinch of Saffron stamens
60mls of boiling water
the juice of 1-2 large oranges (150ml)

250ml hot Chicken stock
220g uncooked Bulgar wheat

METHOD:

Put 60mls of boiling water into a cup and add the Saffron – it will start to change colour almost immediately. Leave to one side.

Put the orange juice and the chicken stock into the saucepan and reduce until it measures 200mls (that takes about 10 minutes, boiling hard). Put it aside as well.

Heat a tablespoonful of oil (I use rapeseed) and add the onions.
Cook the onions gently until they’re soft and golden but not browned. Transfer to a plate.
Season each side of the chicken with salt and black pepper.
Add oil if needed and add the chicken pieces.

Cook on both sides for 7 or so minutes each until lightly browned.
Sprinkle over the onions.

Pour over the water containing the Saffron (it will be a gorgeous golden colour by now) Rinse the cup with a little extra water if there are any Saffron strands left (remember, it costs a fortune! ) and mix it all in.
Add the reduced orange juice/stock mixture.

Make sure everything’s well mixed, then reduce the heat, cover, and simmer it for 20 minutes.
Turn over the chicken – it will be a lovely golden colour – and see how the sauce is.
Add in the 220g of Bulgar wheat – if any of the chicken pieces get dried Bulgar grains on them, just turn them over so that all the Bulgar has a chance to cook in the liquid.
Cover and leave for 15 minutes, then check to see if the Bulgar is cooked.
Check the seasoning.
Serve in bowls with some flatbread.

Serve with some spring onions sprinkled over; or some fresh coriander or parsley, finely chopped.

NOTES:

This is one of those ‘everything-in-one-pan’ recipes which are so handy. I didn’t find this difficult to watch at all, as long as you keep the pan just at simmering point.
I served this with a small green side-salad and toasted flatbread.
The Saffron has a slightly strange flavour – you mightn’t be able to identify what it is, but it certainly makes it interesting.
The orange juice gives a lovely flavour to the Bulgar.
I served it before all the liquid was absorbed – I prefer it to be moist, rather than dry.
If the Bulgar needs more cooking but you’re short of sauce – just add up to a cupful of boiling water and stir it in.

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