I made this as written, except threw chicken under broiler to "crisp up the skin" during the keep warm phase. We loved it, even my young kids, will make again!
This is an amazing dish, yum. The whole family liked it. But I only used 2 TBS of lemon juice, Several pieces of fresh turmeric and extra onion and yogurt. I did use 1 TBS of saffron but I made 30 pieces of chicken thighs. YUM!!! And easy
This recipe calls for far too much saffron. I wonder if the author meant to write 1 tsp instead of 1 tbsp. The typical amount (even in Persian dishes) used for an entire chicken is a pinch (around 1 tsp). Since it's the most expensive spice in the world I thought I would caution anyone making this recipe that they could reduce the amount of saffron with equally good results.
Yum! I've been trying to get more seafood into my diet so I actually substituted 2 pounds of shrimp (and cut the cooking times in half) for the chicken and it was delightful! The sauce was also great on kidney beans without the shrimp even in it.
this is a great recipe. Also, you can try a different version with yogurt in the marinate.
lemony saffron chicken
I almost didn't find this to rate it here because you didn't name it the same in the title. A very tasty chicken dish. I doubled the the sauce the second time making this as DH likes a real sauce with his rice. We had it with Persian Rice With Barberries (Zereshk Polow), which is an excellent accompaniment, masha Allah. I did make it proportioned for a half a cut up skinned chicken and the drum sticks were hands down the best part. So next time insha Allah I will use just them alone. Wonderful to be cheaper too. I used Iranian saffron which is superior and followed the recipe exactly. I will make this again.