Electric Saffron Tea Marinade Recipes

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ELECTRIC SAFFRON TEA MARINADE



Electric Saffron Tea Marinade image

When you smell this marinade you'll want to drink it! It's great with chicken and pork, and could also be thickened and used as a sauce if you reduce the salt a little. I marinated three pans of chicken legs with this recipe, and while covering with plastic wrap, two of then gave me a strong static shock....maybe just a coincidence, but nothing else has ever zapped while working in a kitchen.

Provided by Sasha's Catering

Categories     Marinades

Time 1h15m

Yield 8

Number Of Ingredients 12

6 tea bags
2 quarts boiling water
1 ½ teaspoons loosely packed saffron threads
1 (16 ounce) package brown sugar
⅔ cup lemon juice
1 tablespoon rum flavored extract
2 teaspoons cayenne pepper
2 ½ teaspoons ground dried ginger
1 ½ teaspoons ground cloves
2 ½ teaspoons ground coriander
2 tablespoons salt
1 bunch fresh tarragon, chopped

Steps:

  • Steep the tea in the hot water for 5 minutes. Remove and discard the tea bags, then whisk in the saffron, sugar, lemon juice, rum extract, cayenne pepper, ginger, clove, coriander, salt, and tarragon until the sugar has dissolved. Cool to room temperature before using. Refrigerate any marinade that will not be used immediately.
  • To use, marinate meats such as chicken or pork in the refrigerator overnight.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 58.3 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0 g, Sodium 1484.5 mg, Sugar 54.9 g

SAFFRON CHICKEN KEBABS



Saffron Chicken Kebabs image

Marinating chicken breast with saffron and citrus before grilling yields juicy, golden meat packed with bright flavor. The skewers are served atop lavash with flame-kissed onions and tomatoes, fresh radishes and mint, and a spicy herbed yogurt sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 2h20m

Yield Serves 8 to 10

Number Of Ingredients 10

4 pounds boneless, skinless chicken-breast cutlets
3/4 teaspoon saffron
Kosher salt and freshly ground pepper
3 tablespoons fresh lime juice
1 teaspoon grated orange zest, plus 3 tablespoons fresh juice
3 sweet onions, such as Vidalia, 1 halved and thinly sliced, 2 cut into thick wedges
1/2 cup extra-virgin olive oil, plus more for drizzling
6 Roma tomatoes, halved
Lavash or pita bread, sumac, quartered radishes, and fresh mint, for serving
Spicy Herb Sauce, for serving

Steps:

  • Slice chicken crosswise into thirds (about 2-inch pieces). Using your fingers or a mortar and pestle, crush saffron with 1/2 teaspoon salt, then add 1 teaspoon hot water; let stand 1 minute. Whisk together lime and orange juices, zest, saffron mixture, sliced onion, 2 teaspoons salt, 1/4 teaspoon pepper, and oil. Place chicken in a large resealable plastic bag; add marinade. Seal bag and massage meat to fully coat. Let stand at least 1 hour, or refrigerate up to 1 day.
  • Prepare grill for direct-heat cooking. Remove chicken from marinade; thread each piece onto two skewers, so it lies flat. Skewer tomatoes and onion wedges. Season everything with salt and pepper; drizzle with oil. Working in batches, grill chicken and vegetables, flipping once, until charred in places and cooked through, 4 to 6 minutes per batch. Line a platter with lavash, then transfer cooked chicken and vegetables to platter. Sprinkle with sumac. Serve with radishes, mint, more lavash, and herb sauce.

ELECTRIC SAFFRON TEA MARINADE



Electric Saffron Tea Marinade image

When you smell this marinade you'll want to drink it! It's great with chicken and pork, and could also be thickened and used as a sauce if you reduce the salt a little. I marinated three pans of chicken legs with this recipe, and while covering with plastic wrap, two of then gave me a strong static shock....maybe just a coincidence, but nothing else has ever zapped while working in a kitchen.

Provided by Sasha's Catering

Categories     Marinades

Time 1h15m

Yield 8

Number Of Ingredients 12

6 tea bags
2 quarts boiling water
1 ½ teaspoons loosely packed saffron threads
1 (16 ounce) package brown sugar
⅔ cup lemon juice
1 tablespoon rum flavored extract
2 teaspoons cayenne pepper
2 ½ teaspoons ground dried ginger
1 ½ teaspoons ground cloves
2 ½ teaspoons ground coriander
2 tablespoons salt
1 bunch fresh tarragon, chopped

Steps:

  • Steep the tea in the hot water for 5 minutes. Remove and discard the tea bags, then whisk in the saffron, sugar, lemon juice, rum extract, cayenne pepper, ginger, clove, coriander, salt, and tarragon until the sugar has dissolved. Cool to room temperature before using. Refrigerate any marinade that will not be used immediately.
  • To use, marinate meats such as chicken or pork in the refrigerator overnight.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 58.3 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0 g, Sodium 1484.5 mg, Sugar 54.9 g

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