Gratinated pine nut-basil chicken with saffron mayo

PT45M

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Ingredients

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Chicken

Marinade recipe

Masala cheese recipe

Saffron and cardamom dip recipe

1
Mix together all the ingredients for the marinade and rub it on the chicken slices. Leave to marinate for 20 minutes
2
Mix together all the ingredients for the masala cheese and then chill
3
To make the dip, very briefly dry roast the saffron in a small frying pan over a very low heat, then soak it in 2 tablespoons of hot water for 30 minutes
4
Mix together the Greek yogurt and mayonnaise, then stir in the saffron water. Add the lemon juice, fennel seeds, cardamom, sugar and salt, mix well and pass through a very fine sieve. Store in the fridge
5
Sear the chicken pieces on a chargrill pan until they are almost cooked. Arrange on a baking tray, sprinkle the cheese mix on top and flash under a hot grill for 1 minute, or place in an oven preheated to 190°C/Gas Mark 5 for 3 minutes, until browned and bubbling
6
To serve, pile the chicken on to plates and serve with the dip on the side
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