From the kitchen of New Food of Life by Najmieh Batmanglij.
Very succlent, very easy marianade for chicken. We skewered it and grilled it, though you could easy bake or pan fry in its juices.
- 1 teaspoon ground saffron dissolved in 2 tablespoons hot water
- 1 cup lime juice, fresh is best, but I used prepared
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 2 teaspoons salt
- 2 teaspoons peper
- 3 pounds boneless chicken
- Juice of one lime
- 1 teaspoon saffron dissolved in 2 tbsp hot water
- ¼ cup butter melted
- ½ tsp salt
- ½ tsp pepper
In large bowl combine saffron water, lime juice, oilive oil, onions, salt and pepper. Beat well with a fork. Add pieces of chicken and toss well. Cover and mariante for AT LEAST 6 hours and up to 2 days in the fridge. THe longer the better. Turn chicken twice during this period.
When ready, cook chicken as desired (we skewered and grilled).
As a short cut, we used the left over mariande to baste instead of preparing the additional basting sauce which is essentially the same thing as the mariande.
We took the onions out of the marinade and cooked ‘em up in a frying pan. Delicious.