Persian Saffron or Za’faran Chicken

This is an easy, economical and delicious all time favourite. My grand children love it. You can use any of the chicken, legs, thighs, wings and breast or a combination.

Ingredients:

• Portions of chicken in which ever combination you prefer.
• 1 large onion
• 1 cap of Lime juice
• 1/3 teaspoon of turmeric
• 1 desert spoon of tomatoe purée
• I cup of za’faran infused water
• salt and pepper to taste

Preparation:

• Infuse za’faran as described in ‘ saffron and what to do with it ‘   https://javanehskitchen.wordpress.com/2010/02/02/saffron-and-what-to-do-with it/
• If you prefer to bake this in the oven, put your oven on at 200c or 392f  or gas mark 6. Alternatively you can continue to cook this in a pan.
• Dice the onion

Method:

1. Gently fry the onion in a large pan until it becomes transparent
2. Add the chicken pieces, salt and pepper and cook off  until sealed
3. Add the turmeric and stir
4. Add the za’faran infusion, tomatoe puree and lime juice
5. Allow to simmer for a few minutes before transferring to the oven in a covered oven proof dish.  You can use foil to cover the dish and remove in th last 15 minutes of cooking to allow chicken to brown off. Bake for 30 -40 minutes.

Serve for lunch or dinner with any rice dish, salad Shirazi, mixed green herbs and natural yoghurt.  Za’faran chicken goes well with ‘ Sabzi Polou‘ or ‘ Zereshk Polou‘ .