Roast Chicken With Saffron, Hazelnuts, and Honey

Ingredients

serves Serves 4-6, active time 30 minutes, total time 2 hours (or up to 24 to marinate chicken)

• 1 large organic or free-range chicken, divided into quarters: ?breast and wing, leg and thigh
• 2 onions, coarsely chopped
• 4 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• A generous pinch of ?saffron threads
• Juice of 1 lemon
• 4 tablespoons cold water
• 2 teaspoons coarse sea salt
• 1 teaspoon freshly ground black pepper
• Scant 3/4 cup (100 g) unskinned hazelnuts
• 3 1/2 tablespoons (70 g) honey
• 2 tablespoons rose water
• 2 green onions, coarsely chopped

Procedures

1. In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. ?Leave to marinate for at least an hour, or overnight in the fridge.
   
2. Preheat the oven to 375°F / 190°C. Spread the hazelnuts out ?on a baking sheet and toast for 10 minutes, until lightly browned. ?Chop coarsely and set aside.
   
3. Transfer the chicken and marinade to a baking sheet large enough ?to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
   
4. While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread ?it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
   
5. Transfer the chicken to a serving dish and garnish with the chopped green onions.