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Marinated chicken with charred limes, saffron butter and soft flatbreads

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By

Catherine Phipps

Abstract

Sally Butcher and her husband Jamshid kindly talked me through this recipe, which is a Middle Eastern classic. Poussin are skinned, cut up and left to sit in a bath of lime juice for 24 hours, before they are grilled or barbecued, basted all the while with saffron butter. 


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