Marooka Saffron-Curry Roast Chicken

In a large pot over medium heat, sauté the chicken with one sliced onion until the raw aroma disappears. Add the dried lime and 3 cups of water. Reduce heat, cover, and simmer gently for about 1 hour, until the chicken is tender and roughly 2 cups of broth remain.

Meanwhile, heat a little oil in a separate pan. Fry the remaining sliced onion until golden. Add the grated or blended tomato and cook, stirring, until excess moisture evaporates and the mixture thickens.

Stir in the chopped green chili and brewed saffron. Cook gently until a fragrant, cohesive sauce forms.

Remove and discard the cooked onion and dried lime from the chicken broth. Dissolve the curry powder and about 1 teaspoon salt into the hot broth, then season with cumin and black pepper. Pour this seasoned broth into the tomato–saffron sauce and simmer until slightly thickened and well combined.

Add the cooked chicken pieces to the sauce. Partially cover and cook on low heat until the chicken is fully infused with the sauce. Remove the chicken and set aside, reserving the sauce.

Arrange the chicken on a baking tray and grill on the middle rack of the oven at 150°C (302°F) for about 15 minutes to lightly brown and concentrate flavors. Preheating is not required.

While the chicken grills, cook the carrots and zucchini in salted boiling water until just tender. Drain and drizzle with fresh lemon juice.

Serve the grilled chicken on a platter with the vegetables alongside. Spoon the reserved sauce over the chicken or serve it on the side. Finish with a light sprinkle of garlic powder and dried oregano.