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
Marinade:
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.

Mix together:
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.
Nush-e Jan!

OMG That sounds delicious!

quote:

Originally posted by Rapunzll

OMG That sounds delicious!

Thanks,
It really is good. I hope anyone who tries it enjoys it. I'll post a rice recipe as soon as I break it down to 4 -6 servings.