Persian Saffron Chicken

Ingredients

• 600g chicken thigh fillets
• 1/2 cup yoghurt
• A pinch of saffron in 2 tbsp warm water
• Juice of 1 lemon
• 2 garlic cloves, grated
• 1 onion, grated
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Mix all the marinade ingredients in a bowl.
2. Add the chicken and turn to coat; marinate for at least 1 hour or overnight.
3. Grill or pan-fry over medium-high heat until charred and cooked through, about 6-7 minutes a side.
4. Rest the chicken for 5 minutes before slicing and serving.

Serving suggestions

• Lovely with saffron rice, grilled tomatoes and a dollop of yoghurt.

Storage & reheating

Keeps for 2 days; great cold in a wrap.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions