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Roast Chicken with Saffron, Hazelnuts, and Honey

By Yotam Ottolenghi and Sami Tamimi

4.7

(15)

Image may contain Plant Food Produce Vegetable Lentil Bean Curry Dish and Meal
Roast Chicken with Saffron, Hazelnuts, and HoneyRichard Learoyd

This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron (Viking, 1999). It is one of our favorites: it is easy to make, yet looks stunning, and has the most delicate and fragrant combination of flavors (rose water, saffron, and cinnamon), which takes you straight to the famous Jemaa el Fna in Marrakech. Serve with rice or plain couscous.

Cooks' Note

Editor's note: This article has been updated as a part of our archive repair project.

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