Chicken With Saffron
Serve with basmati rice.
1/4 cup oil
3 onions, chopped
1 1/2 pounds boneless skinless chicken breasts, each cut into 1-inch cubes
1 (.4 gram) container saffron threads, ground*
Salt, to taste
In a skillet over medium heat, heat the oil. Add the onions and cook until golden brown. Add the chicken pieces and the saffron. Season with salt, cover and simmer, stirring frequently, about 1 hour, until chicken is very tender. Makes 4 to 6 servings.
*To grind saffron: Place the threads with a sugar cube or two in a mortar and grind them with the pestle. Then use the combination of saffron and sugar in this recipe.