Onion and Saffron Chicken

Name: Onion and Saffron Chicken
Yield: makes 4 servings
Ingredients: 4 large or 8 small chicken thighs, excess fat removed; Salt and black pepper to taste; 2 tablespoons extra virgin olive oil, plus more to taste; 2 large onions, sliced; 1 teaspoon saffron threads; 1/4 cup chopped fresh parsley leaves, plus more for garnish; Three 1/2-inch slices Preserved Lemon (page 598), optional

December 14, 2011

Little more than chicken braised with onions but with a couple of “secret” ingredients. The first is a lot of saffron. Saffron takes a bit of an initial investment (it’s $30 or more an ounce), but it lasts a very long time; I use it regularly, and an ounce lasts me years. (Of course, I usually add it in pinches; this is a more extravagant dish.) The second is preserved lemon. If you can buy this at a Middle Eastern store, you’re in luck. If you can’t, you’ll have to make your own, but it takes weeks, so this recipe requires what you might call advance planning. However, the results are great even without the lemon. Couscous (page 526) is a natural here, as is the Spicy Carrot Salad on page 191.

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