An Iranian-style dish from brand new demo chef Roberta Siao
30g dried barberries
8 chicken thighs, skin off
3 tbsp butter
3 tbsp cooking oil
4 onions, sliced
6 cloves garlic, finely chopped
A pinch of saffron
1 tbsp plain flour
3 tbsp tomato paste
First wash the barberries in warm water, drain and leave to one side.
Brown the thighs in butter and oil, remove and place in a roasting tin containing the sliced onions, garlic and a little bit of water.
Prepare the saffron: grind the threads to a powder with a pestle and mortar, then transfer to a small bowl and pour over 3 tbsp hot water.
Using the fat left in the pan from the chicken, stir in the flour, mix to a paste and cook over a low heat until the flour has cooked. Add the tomato paste and cook briefly, let down with some water if it gets too thick. Add this sauce to the chicken, spreading it all over the pieces.
Cover tightly and bake in an oven at 200C for about 30 mins or until cooked.
When the chicken is ready to serve and plated, spoon the saffron water over each thigh and scatter with the reserved barberries.
Serve with rice and side salad.
Recipe: Roberta Siao