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Dried sliced limes (known as limoo amani in Persian cooking) are little flavour bombs – they add a depth that’s both citrusy and slightly smoky. Traditionally, they’re used in slow-cooked stews, but here we’re taking a fresh twist, pairing them with golden roast chicken and a jewel-like saffron rice. This recipe is fragrant, comforting, and a little unusual – just the sort of dish to surprise your family or guests.
Preparation: 20 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 40 minutes
1 whole chicken (about 1.5 kg)
2 tbsp olive oil
1 tsp Greenfields Turmeric Powder
1 tsp Greenfields Ground Cumin
1 tsp Greenfields Ground Coriander
1 tsp Greenfields Sumac
1 tsp Greenfields Himalayan Pink Salt (Fine)
½ tsp Greenfields Cracked Black Pepper
4 cloves garlic, crushed
1 onion, sliced
3 Greenfields Dried Sliced Limes
250 g basmati rice
A pinch of Greenfields Saffron, steeped in 2 tbsp warm water
50 g Greenfields Barberries (optional, for garnish)
25 g butter
Fresh coriander or parsley to serve
Preheat oven to 200°C (180°C fan).
Mix olive oil with turmeric, cumin, coriander, sumac, salt and pepper. Rub this marinade all over the chicken, inside and out.
Place onion slices, garlic, and the dried sliced limes in the roasting tray. Sit the chicken on top. Roast for 1 hour 20 minutes, basting occasionally until golden and cooked through.
Meanwhile, rinse the rice several times, then soak for 30 minutes. Cook in boiling salted water until tender. Drain.
In a pan, melt the butter, stir in saffron water and gently toss the rice until golden streaks appear. If using, fold in barberries for a pop of tart sweetness.
Rest the chicken for 10 minutes before carving. Serve with the saffron rice, making sure to spoon over the lime-infused roasting juices.
Garnish with fresh coriander or parsley.
Calories: 485 kcal
Protein: 36 g
Fat: 21 g
Carbohydrates: 38 g
Fibre: 3 g
Salt: 1.2 g
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