Garden Chicken from Saffron Spices

Tender and flavorful chicken marinated in spices and herbs.

Serves 4-6



Chicken breasts

4 boneless, skinless

Olive oil

3 tablespoons

Touch of India spice

1 tablespoon


2 teaspoons

Garlic cloves

4 peeled

Ginger (fresh)

2 tablespoons, chopped

Yogurt (plain)

1 cup

Lemon juice (fresh)

1 tablespoon

Lime juice (fresh)

1 tablespoon

Green chilies (fresh)

2 whole

Scallions with green tops

2 whole (cut the roots off)

Cilantro leaves (fresh)

1 cup, finely chopped (set aside 2 tbsp)

Preparation and Cooking Instructions

  • Clean, wash and dry chicken well. Dice chicken into 1-inch pieces.
  • To make marinade, purée all the ingredients in a blender except for the chicken, olive oil and limejuice.
  • Gently fold chicken pieces into the marinade and refrigerate for 1 hour. When ready to cook, drain marinade and set it aside.
  • Heat a heavy-bottomed saute pan. Add olive oil.
  • On high heat (very hot but not smoking), place chicken pieces in a single layer in the pan. Saute both sides until golden brown turning once only. (Do not crowd the pan).
  • epeat the process until all the chicken is done. Add extra oil if needed. Keep sauteed chicken warm and covered in a serving dish.
  • Add the marinade to the pan; bring to a boil and reduce to desired consistency or until oil separates. Cover, turn the heat off and let sit for 5 minutes.
  • Just before serving, spoon the marinade over warm chicken. Garnish with remaining cilantro and serve with mint yogurt.