Saffron and Turmeric Chicken Thighs with Saffron Yoghurt and Blackened Chilli Kebab Sauce

Saffron and Turmeric Chicken Thighs (+ Others!)

Saffron and Turmeric Chicken Thighs:

I am still working my way through the freezer and had another pack of thighs to use. Looking through the Berber and Q cookbook I spotted Saffron and Turmeric Chicken Thighs with Saffron Yoghurt and Blackened Chilli Kebab Sauce which sounded awesome!

This recipe is from Berber & Q by Josh Katz:

Price: £19.49
Was: £25.00

The Meat:

1.4kg of chicken thighs from Herb Fed, I have been buying their chicken for a long time now as it’s high welfare, high quality meat. These thighs come with skin on and bone in so I removed the skin and the bones.
 

The Prep:

Chicken: In a bowl went garlic, onion, lemon juice, turmeric, cumin, salt and pepper. In another bowl went saffron water, yoghurt, rapeseed oil, garlic and onion. Everything was mixed together and the chicken was placed in the bowl with the marinade rubbed in well. The bowl was covered and left in the fridge overnight.

Saffron yoghurt: Saffron water, garlic, Greek yoghurt, lemon juice and extra virgin olive oil all mixed together and left in the fridge overnight.

Flatbreads: I used the recipe from Fire & Smoke by Rich Harris again. Really easy to make and you can prep them about an hour before you cook.

Blackened Chilli Kebab Sauce: Scotch bonnet chillies were sliced and placed in a kilner jar with salt for 3 days to ferment and soften. Red peppers and red chillies had been blackened on the hob, steamed and peeled. Vinegar and sugar were heated until the sugar melted then everything was blitzed in a food processor.

The Cook:

The flatbreads were cooked first on the Ooni Pro over lumpwood and oak chunks. I put them in freezer bags when they are cooked as the steam keeps them soft and warm. Must get more photos next time! The recipe is from Fire and Smoke by Rich Harris:

I fired up a chimney of Oxford Charcoal Oak Lumpwood and spread it over the base of the Napoleon Pro 22 so the whole cooking zone was set up for direct cooking.

The chicken was threaded onto the Russian Skewers from Manchester Vacs:

If you want to buy a set of four skewers they are available from Amazon:

The skewers were placed directly over the coals along with another skewer holding a pair of red chillies:
 
Saffron and Turmeric Chicken Thighs with Saffron Yoghurt and Blackened Chilli Kebab Sauce
 
I chopped my onions badly so I couldn’t thread them on the skewer, I should have thought about it before I sliced them! I just placed them on the grill with some lemon slices. The chicken was taking on some good colour so I kept rotating it.
 
Saffron and Turmeric Chicken Thighs with Saffron Yoghurt and Blackened Chilli Kebab Sauce
 
Temperature checks with the Thermapen throughout, getting close to taking them off here.
 
Saffron and Turmeric Chicken Thighs with Saffron Yoghurt and Blackened Chilli Kebab Sauce
 

Time to Serve:

Flatbread brushed with garlic oil and lightly grilled then saffron yoghurt was spread through the middle and topped with the saffron and turmeric chicken thighs, red onion, lemon slices, pomegranate seeds, parsley, za’atar, chillies and the blackened chilli kebab sauce.
 
Saffron and Turmeric Chicken Thighs with Saffron Yoghurt and Blackened Chilli Kebab Sauce
 

Time to Eat:

Wow, this was looking and smelling incredible, I couldn’t wait to get stuck in!
 
Saffron and Turmeric Chicken Thighs with Saffron Yoghurt and Blackened Chilli Kebab Sauce
 

SUMMARY:

I haven’t cooked a bad meal out of this book so far, it’s just incredible! There was silence over the kitchen table as we ate this one as it was so good! Individually each component tasted great but combined it just blew me away. The chilli kebab sauce was pretty hot on it’s own but combined with the chicken and saffron yoghurt it calmed down a bit but tasted fantastic! A cracking meal, recommended!

Cook Difficulty: 3/5 
Cook Duration: Medium: 3/5
Cook Equipment: Ooni Pro and Napoleon Pro 22
Cook Method: Flatbread in the Pro / Kebab on the Grill
Charcoal: Oxford Charcoal Oak
Smoking Wood: None
Cook temperature: 500c+ in the Pro / Very hot in the Napoleon!
Cook time: About 2 minutes per flatbread and 12 minutes for the kofte.
Internal temperature: 75c
Notes: 1: Chop the onions so they can go on a skewer next time!

This recipe is from Berber & Q by Josh Katz:


Price: £19.49
Was: £25.00
 

Also cooked this week:

Wild Sea Trout in Newspaper:

This was a bonus cook as my fishmonger got Wild Sea Trout in and he said it was quite rare to get it. I found a Jamie Oliver recipe where you wrap it in newspaper, soak it then grill it. The wet newspaper steams the fish inside – I had to try it!

Wild Sea Trout Wild Sea Trout Wild Sea Trout Wild Sea Trout Wild Sea Trout Wild Sea Trout Wild Sea Trout Wild Sea Trout Wild Sea Trout Wild Sea Trout Wild Sea Trout

I wasn’t sure this was going to work and I thought the paper might burn but it worked really well. The fish was really soft and tasted lovely.

Sobrosata Pizza:

I picked up some Sobrosata so wanted to create a Menorcan Pizza – This was the dough recipe from The Pizza Bible and cooked on the Ooni Pro:

“The Menorcan” – Sobrasada, Mahon cheese, Menorcan Olives and Olive oil, Red Onions.

For the kids: Random stuff they asked for! Loved mine, best pizza I have had in ages.

Sobrasada, Mahon cheese, Menorcan Olives and Olive oil, Red Onions Sobrasada, Mahon cheese, Menorcan Olives and Olive oil, Red Onions Sobrasada, Mahon cheese, Menorcan Olives and Olive oil, Red Onions Sobrasada, Mahon cheese, Menorcan Olives and Olive oil, Red Onions Sobrasada, Mahon cheese, Menorcan Olives and Olive oil, Red Onions Sobrasada, Mahon cheese, Menorcan Olives and Olive oil, Red Onions

The dough and sauce recipe is from The Pizza Bible Book:

Price: £14.38
Was: £22.50

See all my Ooni hints and tips on my Ooni Blog:

Ooni Blog

Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S’chug):

Another great recipe from the Berber and Q cookbook. This was Shetland Seaweed Lamb Shoulder and cooked on the Kamado Joe Big Joe. Flatbreads on the Ooni Pro using Rich Harris’s recipe from Fire&Smoke again.

Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug) Pulled Shawarma Spiced Lamb with Toum (garlic sauce), Tahina Sauce, House Pickles, Sumac Onions and Yemenite Dynamite (S'chug)

Such a tasty dish, another one recommended!

This recipe is from Berber & Q by Josh Katz:

Price: £19.49
Was: £25.00

The flatbread recipe was from Fire and Smoke by Rich Harris:

Double Egg and Sausage McChoppy Chop Muffin:

Double Egg and Sausage McChoppy Chop Muffin Double Egg and Sausage McChoppy Chop Muffin

A glorious breakfast! Pretty quick and easy to cook so it will be repeated soon!

From the Burger Book by DJ BBQ:

That’s it for this week, more next week!

Many thanks to Steenbergs for the vast array of herbs and spices they provided which were used in every dish listed here! Have a look on their website for top quality ingredients which really help boost your flavour profiles.

steenbergs

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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