Saffron and lemon chicken

Ingredients – serves 4 – Persiana

  • 4 onions thinly sliced in half moons
  • juice of 5 lemons
  • 4 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 400g greek yoghurt
  • 3 tbsp crushed sea salt(?!)
  • generous pinch saffron threads
  • 3 tbsps boiling water
  • 6 large boneless chicken breasts cut into 5cm pieces


Put the onions, lemon juice, olive oil, turmeric, yoghurt and sea salt in a large mixing bowl and mix well.

Grind saffron in a pestle and mortar to a powder, pour over boiling water and leave to infuse 5-10 mins; mix into the above with the chicken and marinade for at least an hour and ideally overnight.

Preheat the oven and line a tray with non-stick baking paper(?). Grill or bake for 18-20 mins maximum until a little charred but moist; serve with basmati rice or flour tortilla.


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