subject: Orange and Saffron Barbecue Chicken with Smoked Pepper Sauce [print this page] Orange and Saffron Barbecue Chicken with Smoked Pepper Sauce
Ingredients
Large pinch of saffron strands
2 oranges, grated zest only
2 teaspoons fresh thyme, chopped
8 tablespoons olive oil
Salt
Freshly ground black pepper
4 boneless chicken breasts, with skin on
4 red peppers
oil, for brushing
1 small onion, finely chopped
2 plump garlic cloves, crushed
100g Serrano ham, chopped
400g can of chopped plum tomatoes
2 tablespoons fresh parsley, chopped
Preparation
Soak the saffron in 1 tablespoon of boiling salted water for 10 minutes.
Put the orange zest, thyme, saffron with its water, 6 tablespoons of the oil and plenty of seasoning into a bowl and mix very well. Put the chicken breasts into a large shallow dish and pour the marinade over it. Brush the marinade well into the chicken. Cover and leave in the refrigerator for at least 4 hours, turning occasionally.
About an hour before you want to cook the chicken, brush the peppers with oil. Barbecue them over Direct Medium heat until they are evenly charred on all sides, for about 1012 minutes, turning every 35 minutes. Remove from the heat, place in a bag and close tightly.
Leave for 1015 minutes to steam off the skins. Once cool enough to handle, remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds, then chop the flesh finely.
Heat the remaining 2 tablespoons of olive oil in a saucepan and cook the onion and garlic for 34 minutes until softened. Add the chopped ham and cook for a further 23 minutes. Add the peppers and tomatoes, cover and cook for 15 minutes until thickened. Stir in the chopped parsley and some seasoning to taste.
Remove the chicken from the dish and discard any marinade. Season the chicken with salt and pepper and barbecue over Direct Medium heat for 1012 minutes, turning once. Check the seasoning in the sauce, adjust if necessary and serve with the chicken breasts.
