Athenian Saffron Banquet

The Athenian Saffron Banquet is a luxurious dish steeped in ancient Greek traditions and cuisine, characterized by the rich and aromatic usage of saffron. Rooted in the history of feasting in Athens, saffron has been prized for its vibrant color and distinctive flavor. In ancient times, saffron was a symbol of wealth and prosperity, often used during grand banquets and religious ceremonies. Dishes rich in saffron were reserved for the elite, embodying the opulence and sophistication of Athenian society.

Ingredients

• Saffron - 1 gram
• Chicken - 1 whole, about 4 lbs
• Olive Oil - 4 tablespoons
• Lemon - 2, juiced
• Garlic - 6 cloves, minced
• Onion - 2, finely sliced
• Carrot - 2, diced
• Celery - 2 stalks, diced
• Chicken Broth - 4 cups
• Bay Leaves - 2
• Thyme - 1 teaspoon, dried
• Salt - to taste
• Black Pepper - to taste
• Parsley - for garnish

Preparation

Begin by cleaning and prepping the chicken. Remove any excess fat and giblets, rinsing under cold water before patting dry with paper towels. In a small bowl, combine the juice of the lemons with olive oil, garlic, and a generous pinch of salt and pepper. Set aside a teaspoon of saffron threads, allowing them to steep in warm water – this will release more flavor when added to the dish later.

Marinating the Chicken

Rub the chicken with the oil mixture, ensuring every part is coated. Make small incisions in the skin to allow the marinade to penetrate deeply. Place in a resealable plastic bag or covered dish and marinate in the refrigerator for at least two hours, or overnight for a more intense flavor.

Cooking Process

Roasting the Chicken

Preheat your oven to 350°F (175°C). Place the marinated chicken in a roasting pan. Pour the chicken broth around the chicken in the pan, adding bay leaves and thyme for infusion. Set your cooking timer for 1.5 hours to ensure the chicken is cooked through until the juices run clear and the skin is golden and crispy.

Adding the Saffron

After the first hour of roasting, remove the chicken from the oven. Drizzle the saffron-infused water evenly over it, ensuring even distribution across the bird. Continue roasting for the remaining 30 minutes.

Vegetable Garnish

During the final roasting phase, heat a skillet over medium heat and add a tablespoon of olive oil. Sauté the onions, carrots, and celery until they are tender and slightly caramelized, about 8-10 minutes. Season with salt and pepper, to taste.

How to Enjoy the Athenian Saffron Banquet

Once the chicken is fully cooked, allow it to rest for about 10 minutes before carving. Serve warm, garnished with fresh parsley over a generous portion of the sautéed vegetables. The fragrance of saffron will transport you back to ancient Athens, whilst the succulent, flavor-infused chicken perfectly complements the rustic vegetable medley. Pair your meal with a crisp Greek white wine and delight in the rich culinary history that is befitting of a royal banquet.