Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

Name: Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'
Cook time: 2 h
Total time: 2 h
Cuisine: Middle Eastern
Ingredients: 1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh; 2 onions, coarsely chopped; 4 tablespoons olive oil; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; A generous pinch of saffron threads; Juice of 1 lemon; 4 tablespoons cold water; 2 teaspoons coarse sea salt; 1 teaspoon freshly ground black pepper; Scant 3/4 cup (100 g) unskinned hazelnuts; 3 1/2 tablespoons (70 g) honey; 2 tablespoons rose water; 2 green onions, coarsely chopped

Instructions

Cook:2h

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable.

Updated at: Fri, 20 Mar 2026 19:45:54 GMT