- 1 cup onion, finely grated
- 1/3 cup fresh lemon juice
- 2 tsp salt
- 2 pounds chicken breast tenderloin, each tenderloin cut in 3 pieces
- 6 Tb salted butter, melted
- 1/4 tsp saffron, ground and dissolved in warm water, divided use
In a glass bowl combine the onion, lemon juice and salt. Stir until thoroughly blended. Add chicken pieces and toss until completely coated. Place the chicken and the marinade in a gallon zip lock bag, add the first use of the saffron (1/8 tsp dissolved in 1 tablespoon of warm water) in the bag, zip lock and squish it around to mix thoroughly. Refrigerate this chicken mixture for 3 to 4 hours in the refrigerator.
Remove the chicken from the marinade, reserve the marinade, string the pieces of chicken tightly on a long skewer. At least 5 inches long. Suspend the skewers side by side across the width of a large roasting pan that is deep enough to allow 1″ of space under the meat.
In the reserved marinade stir in the melted butter and the second use of saffron (1/8 tsp dissolved in 1 tablespoon of warm water) and brush the chicken evenly on all sides before broiling. Broil about 3″ from the heat 20-25 minutes, turning the skewers and basting the chicken every 5 minutes. Don’t forget to adjust your cook time to accommodate for the basting. Cook on a low broil for the first 10 minutes, then high broil for the next 10 minutes, then back to a low broil for the last 5 minutes if necessary. The chicken is done when the juices run yellow rather than pink.
Suggestions: Marinate your chicken for 2 hours at room temperature or 3 to 4 hours in the refrigerator, but don’t go over the 4 hours, the lemon juice will breakdown the chicken pieces and you won’t be able to use the skewers. I love to serve this chicken with “Persian Saffron Rice”, broiled tomatoes, quartered raw white onions and lavash bread. Try serving it along side Persian Cherry Rice also.
This recipe was lovingly adapted from “Persian Cuisine, Book One: Traditional Foods” by M.R. Ghanoonparvar. I have been cooking food from this cookbook for over 20 years. Now that I live in a town which has no Persian restaurants I am so thankful to have these recipes to fill a very big food void in my life.