Persian Fried Chicken
Adapted from "Spice: Flavors of the Eastern Mediterranean" by Ana Sortun
(Regan Books)
Time: 45 minutes, plus 3 hours' marinating
1/2 teaspoon saffron
2 cups plain whole-milk yogurt
1 tablespoon chopped garlic
21/2 pounds boneless, skinless chicken thighs
2 cups flour
2 teaspoons paprika
1 tablespoon dried mint
1 tablespoon salt, more for sprinkling
1/2 teaspoon black pepper
Oil for frying
1 cup walnut pieces
1 lemon, cut into wedges
In a small bowl, combine saffron with 1 tablespoon water and let soak 10
minutes. Place in food processor with yogurt and garlic and puree until
smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt
mixture on top, turn to coat; cover and refrigerate at least 3 hours or
overnight. In a medium bowl, combine flour, paprika, mint, salt and
pepper. Heat a generous half-inch oil in a deep skillet over medium heat.
Drop in a bit of bread to test temperature; oil should bubble vigorously.
Working in batches to avoid crowding, dredge chicken pieces in flour
mixture, then fry until golden brown on both sides, about 7 minutes a
side. Remove and drain on paper towels. Sprinkle with salt and serve
immediately, topped with walnuts and lemon wedges.
Yield: 8 servings.
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