Ingredients
1 large chicken cut into pieces
2 onions roughly chopped
4 T olive oil
1 t ground ginger
1 t ground cinnamon
generous pinch saffron threads
Juice of one lemon
4 T cold water
2 t coarse sea salt
1 t blackpepper
100g skinned hazelnuts
70 g honey
1 T rosewater
2 spring onions roughly chopped
Preparation
In a large bowl mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron. lemon juice, water, salt and pepper. Leave to marinate for at least one hour or overnight in the frig. Preheat oven to 375. spread hazelnuts on a baking sheet and roast 10 min until lightly browned. Chop roughly and set aside. Transfer chicken and marinade to a roasting plan, skin side up and put in oven for 35min. While roasting combine honey, rosewater and nuts to make a rough paste. Remove chicken from oven and spread generously with nut paste to cover. Return to oven for 5-10 min until cooked through and nuts are browned. Transfer to serving dish and garnish with chopped green onions.
