Recipe Chicken with Saffron, Ginger and Rosewater

[Morning Glory]

A recipe partly inspired by Persian dishes which use rosewater paired with saffron in sweet dishes but also by 'The First American Cookbook’ written in 1796, which uses rosewater in many savoury dishes. Less is more here so you need to measure the rosewater and saffron carefully for a delicate intriguing taste in the final dish. Cooking en papillote ensures the chicken is deliciously moist. Char the cooked chicken breasts by using a culinary blowtorch.

Ingredients (serves 2)
2 boneless, skinless chicken breasts
1/4 tsp saffron in just enough boiled water to cover
1 tbsp grated ginger
1/4 tsp rose water
1/2 tsp salt
1 tbsp olive oil
Optional additions
10 baby tomatoes and 10 pitted green olives.
1 tsp dried tarragon
Salt to taste
Olive oil to drizzle

Method

1. Place the saffron in a small dish and add just enough boiled water to cover. Allow to cool.
2. Place grated ginger in a sheet of strong kitchen paper or cloth and squeeze into a bowl to extract all the juice. You should end up with approximately 3/4 tbsp of ginger juice.
3. Place the saffron and its water, the ginger juice, rosewater, salt and olive oil in a bowl and mix. Add the chicken breasts and turn to coat in the marinade.
4. Leave for at least 2 hrs or overnight.
5. Heat the oven to 180C.
6. Place the chicken plus the marinade on a sheet of foil. cover with another sheet of foil, tenting the foil to allow steam to circulate.
7. Add the tomatoes and olives if using and sprinkle them with tarragon and salt to taste.
8. Cover with another sheet of foil, tenting the foil to allow steam to circulate. Fold and crimp the edges of the foil to form a seal.
9. Bake for 25 - 35 mins, depending on the size of the chicken breasts.
10. Char the chicken slightly using a culinary blowtorch.