About Abba, Abba was a dear friend’s mother. She is a Turkish woman who married and raised her children in Azerbaijan, Iran. She only spoke Arabic, her grown children spoke Arabic, Farsi, French, Italian, Spanish and English. For us to communicate without a translator we would cook together. Lots of nodding, gesturing and laughing while we spoke to each other in each of our native tongues. It was always fun, we had a mutual understanding and she taught me many dishes from her homeland. This was one of her staples that she prepared for her sons when they would come home for work in the USA.
- Chicken Thighs, skin on, bone in
- 1 large onion, cubed
- 2 Tb Olive oil
- 4 Tb salted butter, divided use
- 1 can of diced tomatoes, drained
- 3 cloves garlic, minced
- 1 can of hominy
- a pinch of saffron
- salt and black pepper
Rinse and pat dry the chicken thighs. Season them generously with salt and black pepper. Using a medium-sized skillet, heat the olive oil over medium high heat. Place the chicken thighs, skin side down in the hot skillet. Sprinkle about 1/3 of the onions in the skillet with the chicken, add 2 tablespoons of butter and fry the chicken thighs until browned on both sides. Remove and set aside once they are fully browned. (Tip: the chicken will stick until they are browned, then they release from the pan. Try not to move them until they release.)
In a large skillet over medium heat, melt the remaining butter, add the remaining onion and hominy and saute until the onions start to soften. Add the garlic, tomatoes and saffron, stir well and heat thoroughly. Add the browned chicken thighs to the skillet, nestle them in the tomato mixture. Reduce the heat to medium low, cover and cook about 20-30 minutes until the chicken is completely cooked. Don’t turn them. I suggest serving them over Persian Saffron Rice, see my recipe on this blog.