Saffron chicken with coriander dip

• chicken thighs↗8

  skin on

• zest and juice 2 large lemons

  plus extra wedges to serve

• olive oil↗2 tbsp tbsp
• thyme↗small bunch

  leaves picked

• garlic cloves↗4

  chopped

• crème fraîche↗100g g
• coriandersmall pack

  finely chopped

• saffron↗pinch of

  soaked in 1 tbsp warm water

• clear honey↗2 tbsp tbsp
• pistachios↗50g g

  roughly chopped

Step-by-step instructions

1. 1

   Make 2 cuts in the skin of each chicken thigh and place in a non-metallic dish. Mix the lemon zest, 4 tbsp lemon juice, the olive oil, thyme and garlic, and pour over the chicken. Cover and chill for at least 1 hr.

2. 2

   Heat oven to 200C/180C fan/gas 6. Take the chicken from the marinade, pat dry and season. Heat a large non-stick frying pan to medium high, add the chicken, skin-side down, and cook for 3-4 mins until golden brown.

3. 3

   Lift the thighs into a roasting tin, skin-side up, and bake in the oven for 20 mins. Meanwhile, mix together the crème fraîche, coriander, 1 tbsp lemon juice and seasoning.

4. 4

   Mix 1 tbsp lemon juice, the saffron with its soaking water, honey and pistachios, then spoon over the chicken and bake for another 5-10 mins. Serve the chicken with the dip and extra lemon wedges.