Making a clay oven in a rural style - Cooking saffron chicken in the village
- 10 months ago
Cooking saffron chicken in a rural-style clay oven in a village setting can be a delightful and unique experience. Here's a step-by-step guide on how to make a simple clay oven and prepare saffron chicken:
1. Building the Clay Oven:
Creating a clay oven requires some basic materials that can typically be found in rural areas:
Materials:
Clay soil (found in the surroundings)
Sand
Straw or dried grass
Water
Large flat stone or metal sheet for the base
Rocks or bricks
Steps:
Choose a suitable location for the oven, preferably near an open area where smoke won't be an issue.
Mix the clay soil, sand, and water together to form a thick, malleable clay dough.
Add chopped straw or dried grass into the clay mixture to increase its tensile strength.
Shape the clay mixture into a dome-like structure, leaving an opening in the front for the oven's mouth.
Use rocks or bricks to support the dome shape and maintain its structure.
Allow the clay oven to air-dry for a few days until it becomes solid and hard.
2. Preparing the Saffron Chicken:
Now that the clay oven is ready, let's proceed with preparing the saffron chicken:
Ingredients:
Chicken pieces (you can use your preferred cuts, like drumsticks or thighs)
Saffron threads
Yogurt
Olive oil
Garlic (crushed)
Salt and pepper to taste
Lemon juice
Optional: Other spices like cumin, coriander, and paprika for added flavor
Steps:
In a bowl, mix the saffron threads with a few tablespoons of warm water. Let it steep for a few minutes to release the flavor and color.
In a separate bowl, combine the yogurt, olive oil, crushed garlic, salt, pepper, and any additional spices you desire. Mix well.
Add the saffron water and a splash of lemon juice to the yogurt mixture. Stir until the marinade is well-combined.
Coat the chicken pieces thoroughly with the saffron-yogurt marinade. Allow the chicken to marinate for at least 2-3 hours or preferably overnight, refrigerated.
3. Cooking the Saffron Chicken:
Now it's time to cook the marinated saffron chicken in the clay oven:
Steps:
Light a fire inside the clay oven and let it burn for a while to heat the walls and base of the oven.
Once the oven is sufficiently heated, use a long-handled brush or cloth to remove any ashes from the base.
Place the marinated chicken on a skewer or directly on the oven's base, depending on the size of the pieces and the setup of your oven.
Keep a close eye on the chicken and turn it occasionally to ensure even cooking and to avoid burning.
The chicken is cooked when it reaches an internal temperature of 165°F (75°C) and the juices run clear.
Take the succulent saffron chicken out of the oven and serve it with rice, bread, or salad.
Enjoy your delicious saffron chicken cooked in a rustic, rural-style clay oven – a delightful experience that connects you to traditional cooking methods and the simple pleasures of village life!
1. Building the Clay Oven:
Creating a clay oven requires some basic materials that can typically be found in rural areas:
Materials:
Clay soil (found in the surroundings)
Sand
Straw or dried grass
Water
Large flat stone or metal sheet for the base
Rocks or bricks
Steps:
Choose a suitable location for the oven, preferably near an open area where smoke won't be an issue.
Mix the clay soil, sand, and water together to form a thick, malleable clay dough.
Add chopped straw or dried grass into the clay mixture to increase its tensile strength.
Shape the clay mixture into a dome-like structure, leaving an opening in the front for the oven's mouth.
Use rocks or bricks to support the dome shape and maintain its structure.
Allow the clay oven to air-dry for a few days until it becomes solid and hard.
2. Preparing the Saffron Chicken:
Now that the clay oven is ready, let's proceed with preparing the saffron chicken:
Ingredients:
Chicken pieces (you can use your preferred cuts, like drumsticks or thighs)
Saffron threads
Yogurt
Olive oil
Garlic (crushed)
Salt and pepper to taste
Lemon juice
Optional: Other spices like cumin, coriander, and paprika for added flavor
Steps:
In a bowl, mix the saffron threads with a few tablespoons of warm water. Let it steep for a few minutes to release the flavor and color.
In a separate bowl, combine the yogurt, olive oil, crushed garlic, salt, pepper, and any additional spices you desire. Mix well.
Add the saffron water and a splash of lemon juice to the yogurt mixture. Stir until the marinade is well-combined.
Coat the chicken pieces thoroughly with the saffron-yogurt marinade. Allow the chicken to marinate for at least 2-3 hours or preferably overnight, refrigerated.
3. Cooking the Saffron Chicken:
Now it's time to cook the marinated saffron chicken in the clay oven:
Steps:
Light a fire inside the clay oven and let it burn for a while to heat the walls and base of the oven.
Once the oven is sufficiently heated, use a long-handled brush or cloth to remove any ashes from the base.
Place the marinated chicken on a skewer or directly on the oven's base, depending on the size of the pieces and the setup of your oven.
Keep a close eye on the chicken and turn it occasionally to ensure even cooking and to avoid burning.
The chicken is cooked when it reaches an internal temperature of 165°F (75°C) and the juices run clear.
Take the succulent saffron chicken out of the oven and serve it with rice, bread, or salad.
Enjoy your delicious saffron chicken cooked in a rustic, rural-style clay oven – a delightful experience that connects you to traditional cooking methods and the simple pleasures of village life!