Saffron Chicken with Parsley

I love the subtle flavor of saffron, and I'm lucky enough to have a great friend named Massoud who travels back to Iran every year to see his elderly parents. Massoud gives me some Iranian saffron every year or so. If you don't have access to a source like that, Penzeys sells saffron priced at $10.95 per gram for Kashmir saffron or $6.49-$7.95 per gram for lower quality Spanish saffron. It's expensive, but dishes containing saffron usually only use a tiny pinch.

This dish is a combination of a Saffron Chicken dish that Massoud makes and one I saw in Mark Bittman's new cookbook The Best Recipes in the World. More later about this amazing cookbook which contains great recipes for the best foods from all over the world.

I used chicken breasts because I had some in the fridge that needed to be cooked, but no doubt Mark Bittman, and probably Massoud as well, would have used boneless chicken thigh meat to make this. Whichever you use, this is delicious and easy to make. I used fresh parsley which is still managing to hang on in my garden, but if you only have dried parsley I would still put a little in.

SAFFRON CHICKEN WITH PARSLEY
(2 servings)

2 boneless, skinless chicken breasts
1 onion, cut in lengthwise slivers
1 T olive oil
1 tsp. butter (optional)
pinch saffron (about 1/4 tsp.)
1/2 cup chicken stock
1 T fresh lemon juice
1/4 cup finely chopped fresh parsley

Use a heavy pan which is not too large and has a tight-fitting lid. Trim all visible fat and tendons from chicken breasts and cut in 1/2 strips on the diagonal. Brown chicken well in olive oil (and butter if using). Remove chicken from pan, add onion, and brown over very low heat until edges of onion pieces are turning golden. Add chicken back to pan. Heat chicken stock, add saffron, and pour over chicken. Simmer on very low heat with pan covered 30-45 minutes. Add chopped parsley, lemon juice, and a tiny bit of additional water if needed, and simmer 15 minutes more. Serve with brown rice.

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