This recipe is a simplified version of a Middle Eastern classic.
- 2 lbs. boneless, skinless chicken breasts
- 1 lg. onion, cut lengthwise (julienned)
- 1 ½ tablespoons olive oil
- ½ teaspoon saffron
- 3/4 cup chicken stock
- ½ teaspoon salt
In a separate saucepan, combine saffron and chicken stock and heat. Once heated, pour over the chicken and simmer on low heat 35 minutes, covered. Periodically check to see if water is needed (so chicken does not dry out) and add if necessary.
Serve chicken over rice with warm pita bread.