From Spice by Ana Sortun
Makes 4 servings
2 cups plain whole-milk yogurt
1 teaspoon water
1/2 teaspoon saffron
1 tablespoon chopped garlic, about 3 cloves
1 1/2 pounds boneless, skinless chicken thighs (about 8 pieces)
1 cup walnut pieces
2 cups all-purpose flour
1 teaspoon paprika
1 tablespoon dried spearmint
Salt and black pepper to taste
4 cups canola or vegetable oil
4 lemon wedges
In a blender, puree the yogurt, water, saffron and garlic until the mixture is smooth and bright yellow. Pour the marinade over the chicken thighs and mix well in a glass or stainless-steel mixing bowl. Cover the chicken and let sit in the refrigerator for at least 6 hours or overnight.
Preheat oven to 350 degrees.
Spread the walnuts on a small baking sheet and toast very lightly in the oven for about 6 minutes. The walnuts should be fragrant and oily but not dark brown, or they will taste bitter. Cool the walnuts and chop finely by hand. Set aside.
In a small mixing bowl, combine the flour, paprika, mint, salt and black pepper. Set aside.
In a medium skillet (10 to 11 inches) with deep sides that can hold the oil, heat the oil over medium heat to 350 degrees, using a thermometer to check the temperature. Drain off the chicken marinade and discard, dredge the chicken thighs in the flour mixture and shake dry. Fry 4 pieces at a time until they are golden brown on both sides, seasoning with salt and pepper to taste. Remove the chicken using a slotted spoon or tongs and drain on paper towels. You can keep the chicken pieces warm by lowering the oven to 200 degrees and leaving them uncovered while the last pieces fry.
Sprinkle with walnuts and serve with lemon wedges to squeeze over the chicken.
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