Ingredients:
8 boneless, skinless chicken thighs (see notes)
2 yellow onions
1 T olive oil
1 T butter
pinch saffron (about 1/2 tsp. or slightly less if you’re not sure how much you like the flavor of Saffron)
1 1/2 cups chicken broth (see notes)
2 T fresh-squeezed lemon juice (see notes)
1/4 cup finely chopped fresh parsley

Directions:

  • Trim the boneless, skinless chicken thighs (or breasts) to remove fat and undesirable parts. Cut thighs in half (or cut breasts into several pieces, depending on how big they are.)
  • Peel onions and slice into slivers.
  • Chop up the parsley
  • Use a heavy frying pan which has a tight-fitting lid. Heat the olive oil and butter, then brown the chicken quickly over medium-high heat. (Don’t let it cook too long at this point; the chicken does not need to be cooked through.)
  • Remove chicken to a plate, add onions to the pan (with a bit more olive oil and butter if needed), and brown onions over medium heat until edges of onions are turning golden, about 8-10 minutes.
  • Remove browned onions to another plate.
  • Heat the chicken stock (I did it in the microwave) until it’s very warm
  • Then stir in the saffron into the broth.
  • Put the chicken back into the pan, arrange the onions over the chicken, and pour the saffron-infused chicken stock over.
  • Cover the pan and cook over a very low simmer for about 15-20 minutes without turning the chicken
  • Add chopped parsley, lemon juice, and a tiny bit of additional water if needed, and simmer uncovered for about 10 minutes more.
  • Serve hot.