Iranian Chicken With Turmeric, Saffron, and Lemon Juice

Recipe by Barbell Bunny
READY IN: 45mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rough chop the onion and place in a large pot.
  • Add chicken on top.
  • Season with salt and pepper.
  • Add turmeric.
  • Add 1/2 cup of water.
  • Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
  • If you choose to use fresh lemon juice, squeeze your lemons now.
  • When the chicken is done, remove it from the pot and keep warm.
  • Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
  • With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
  • Arrange your chicken in a platter and pour the sauce over the chicken.
  • Serve with Iranian polo (rice).
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