A Persian Chicken Recipe
Here is a recipe for Joojeh Kabob for Born in OKC and others interested in Persian food.
Joojeh Kabob - 4 -6 servings
3 game hens, cut into 8 pieces each or 3 1/2 to 4 pounds chicken drumettes
1/2 tsp. saffron threads dissolved in 1 Tbl. hot water
3/4 cup lemon juice
1/4 cup lime juice
2 Tbl. extra virgin olive oil
2 yellow onions, thinly sliced (about 2 cups onions)
Salt and pepper to taste ( I use 2 -3 tsp. kosher salt and 1 1/2 tsps. black pepper)
Put chicken pieces in a non corrosive dish, pour marinade over and stir to coat evenly, refrigerate covered, overnight. Bring to room temperature before cooking.
When ready to cook, prepare a grill or preheat broiler.
Thread meat on flat metal skewers, threading breast meat separately.
2 Tbl. lemon juice
1 Tbl. lime juice
1/ 4 tsp. saffron threads dissolved in 1 1/2 tsp. hot water
2 oz. melted butter
Brush this on the chicken pieces, grill or broil turning often, until the juices run clear. 10 - 12 minutes for game hen pieces. Brush frequently with the butter mixture.
We served this at the restaurant with grilled tomato halves, sliced sweet onion, and rice on a bed of Persian style lahvosh, the soft, thin, floppy kind. In addition, a plate of fresh herbs, such as mint, oregano and parsley, persian pickles and radishes would be served as well.