Persian-Style Saffron Stuffed Chicken Legs
"Elevate your dinner table with these golden, saffron-infused chicken parcels, bursting with an umami-rich mushroom filling and a decadent molten cheese crust."
Instructions
Preheat the oven to 225°C (435°F). If not already done, carefully debone the chicken legs, keeping the meat intact.
Season the chicken legs evenly with salt and black pepper. Rub them with lemon juice and saffron until well coated for maximum aroma and color.
Place a few slices of green onion inside each chicken leg.
Heat a pan over medium heat and sauté the shredded mushrooms until their moisture fully evaporates. Add the sliced bell pepper and cook briefly until just softened.
Divide the mushroom mixture evenly and stuff it into the chicken legs. Roll each leg tightly into a neat parcel.
Wrap each rolled chicken leg securely in aluminum foil. Arrange them in a baking dish and pour a small amount of boiling water into the bottom of the dish to keep the chicken moist.
Bake on the middle rack for 35 minutes.
Carefully remove the dish from the oven and unwrap the chicken legs.
To finish, choose one method: (1) Place the legs on a lightly greased tray, top each with a slice of cheese, and bake for 10 minutes until melted; or (2) Lightly pan-fry the unwrapped legs until golden, wrap with cheese slices, then bake for 10 minutes until the cheese melts and lightly browns.