Saffron Chicken with Sugar Snaps

Saffron is an exotic spice with a unique flavor that I can't even begin to describe.  It's expensive because the little saffron threads have to be hand-harvested from crocus flowers, but the good news is that a little goes a long ways in terms of both flavor and color in a recipe.  If you like saffron, I guarantee you'll love this dish.

You can tell this recipe is from a restaurant when you notice the butter and olive oil.  Although it seems like a lot, this recipe does serve four and you could always cut down on the amounts but the taste is absolutely worth it.  The secret is the chicken marinade of saffron, thyme, parsley and lemon zest with just enough olive oil to make a paste.  The incredible flavor is achieved by marinating the chicken for at least 4 hours and preferably overnight which allows the marinade to both stick to and permeate the chicken.  The good news is that if you plan ahead and marinate the chicken the night before, the whole dinner takes about 20 minutes to make the next day.  The chicken is cooked over moderate heat to preserve the flavors of the paste and to keep it from drying out.  The sugar snaps add healthy veggie crunch while the couscous or rice rounds out the meal.  Beautiful, delicious and (mostly) healthy.

P.S.  Make extra chicken for the best-ever chicken salad sandwich with toasted almonds, currants, celery and a tiny amount of mayo on a crusty roll.

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Saffron Chicken with Sugar Snaps

Serves 4

Note that the chicken needs to marinate for at least 4 hours and up to overnight so plan ahead.

Scant ½ teaspoon saffron threads

3 tablespoons unsalted butter

5 tablespoons olive oil, divided

2 large boneless skinless chicken breasts, cut in half horizontally to form 4 cutlets

1 tablespoon chopped fresh thyme leaves, divided

2 tablespoons chopped fresh Italian parsley

1 lemon, zested and cut into quarters (for garnish)

3-4 cups sugar snap peas, ends trimmed

4 green onions, sliced, white and green parts divided

Kosher salt and freshly ground black pepper

Hot cooked couscous or rice

Crush the saffron as finely as possible in a mortar and pestle.  Reserve about a quarter of the saffron for later, then add the remaining saffron to 4 tablespoons of olive oil.  Add the saffron oil, 2 teaspoons of thyme, the parsley and the lemon zest to a large zip-top bag.  Close the bag and massage to combine the ingredients, then open the bag again and add the chicken pieces.  Close and move the chicken around to make sure each piece is coated evenly.  Marinate in the refrigerator for at least 4 hours and preferably overnight.

When ready to cook, remove the chicken from the bag and season with salt and pepper.  Heat a large sauté pan over medium heat and add the remaining one tablespoon of olive oil.  Place the chicken in the pan and cook for 3-4 minutes until lightly golden.  Flip the chicken and continue to cook until the internal temperature reaches 160d, about 3-4 minutes more.  (Watch the temperature so the chicken doesn’t get too dark before it’s cooked through.)  Remove the chicken and set aside.

Return the pan to the stove over medium heat and add 2 tablespoons of butter.  When it melts, add the sugar snaps, green onions and remaining thyme.  Season with salt and pepper.  Saute for 2-3 minutes until the sugar snaps are bright green and crisp tender.  Add the remaining tablespoon of butter and the reserved saffron and stir until the butter melts.  Remove from the heat.

To serve, plate the chicken with the sugar snap mixture and hot couscous or rice.  Garnish with the green onion tops and a lemon quarter to be squeezed on everything.

Mustard Swordfish Kebabs

Last Year's Post: Prosciutto, Gruyere and Egg Toasts
Two Years Ago:  Cotswold Quiche

I'm surprised I haven't posted this recipe before.  I've had it for at least 20 years and have made it countless times, refining along the way.  The original recipe called for one big swordfish steak, which I modified to individual portions and finally to kebabs, all to get more of the great mustard marinade in every bite.  I also added red onion and zucchini to the kebabs because I'm a vegetable kind of person, but you can change them to any vegetables you like or leave them out entirely.

The kebabs are grilled or broiled so you can make them any time of the year, and they stay moist and juicy on the inside while becoming crusty on the outside with that great mustard flavor.

I knew it was time to make this recipe when I found some beautiful fresh wild swordfish on sale.  If you haven't had swordfish before, it's a mild yet meaty fish that's not oily.  Trim off the skin and the dark red portion before cutting it into chunks.

First you make the spicy mustard sauce, then you make the actual marinade.  The marinade doesn't use all the spicy mustard sauce, but it keeps beautifully and is really good on sandwiches or served with pork or poultry dishes.

The swordfish and vegetables marinate for 20-30 minutes while you preheat the grill or broiler, then you place them on separate skewers because they cook for different times.  I know it's prettier to alternate everything on the same skewer, but then some pieces are either under-cooked or over-cooked.  As a rule of thumb it's always best to put the meat and vegetables on separate skewers whenever you make kebabs.  The Lawyer likes to use two skewers rather than one because it makes the kebabs easier to turn without the individual pieces spinning around.

Served with couscous tossed with parsley and toasted pine nuts, the kebabs make a delicious, fast and healthy meal.

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Mustard Swordfish Kebabs

Serves 4

Note: extra mustard sauce keeps well and is delicious on sandwiches or served with pork or poultry.

For the Spicy Mustard Sauce:

1/3 cup (1 ounce) Coleman’s dry mustard

¼ cup dry sherry

¼ cup Dijon mustard

¼ cup coarse-grained mustard

For the Kebabs

¼ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons Spicy Mustard Sauce (see above)

1 teaspoon kosher salt

1 teaspoon minced garlic

1 pound (1½ – 2” thick) swordfish, trimmed and cut into cubes

1 medium red onion, cut into 1” chunks

1 zucchini, sliced lengthwise and cut crosswise into 1/2” pieces

1 lemon, cut into 4 pieces

Wooden or metal skewers

If using wooden skewers, submerge in water weighted down with a plate for 30-60 minutes prior to assembly.

To prepare the spicy mustard sauce, place the dry mustard in a small bowl and gradually whisk in the sherry to form a smooth thick paste.  Whisk in the Dijon and coarse-grained mustards until well blended.  Store in a glass jar in the refrigerator for up to 2 months.

To prepare the kebabs: in a small bowl, combine the olive oil, lemon juice, 2 tablespoons of spicy mustard sauce, salt and garlic.  Divide evenly between two quart zip-top bags.  Place the swordfish in one bag and the onion and zucchini in the other.  Seal both bags and toss briefly to coat all ingredients evenly with marinade.  Set aside for 20-30 minutes to marinate.

Meanwhile, heat a grill or broiler on high heat.

After 20-30 minutes, remove the swordfish, onion and zucchini from the bags and place on the skewers.  The swordfish should be placed on skewers by itself and not crowded; the onion and zucchini can be placed on the skewers together.  Sprinkle the skewers with pepper.

Grill or broil the swordfish skewers for 3 minutes per side, turning once.  Grill or broil the vegetable skewers for 4-5 minutes per side, turning once.  

Serve kebabs immediately with lemon on the side.