Ingredients:
1 medium chicken, cut into serving pieces
1/4 teaspoon paprika
1/4 teaspoon powdered cumin
Dash of pepper
4 tablespoons olive or salad oil
2 medium onions, sliced
1/4 teaspoon powdered saffron
1 chicken bouillon cube
Hot water
4 tablespoons finely chopped parsley
1 sprig fresh coriander
or 1/4 teaspoon dry thyme
Juice of 1/2 lemon
1/4 teaspoon paprika
1/4 teaspoon powdered cumin
Dash of pepper
4 tablespoons olive or salad oil
2 medium onions, sliced
1/4 teaspoon powdered saffron
1 chicken bouillon cube
Hot water
4 tablespoons finely chopped parsley
1 sprig fresh coriander
or 1/4 teaspoon dry thyme
Juice of 1/2 lemon
Recipe:
1. Season chicken pieces with salt, paprika, cumin and pepper.
2. Saute chicken pieces with sliced onions in a casserole until golden.
3. Sprinkle with saffron and add 1 chicken stock cube and hot water to cover.
4. Simmer for 1 hour or until chicken is ready.
5. Just before serving add chopped parsley, coriander or thyme.
6. To serve: place chicken pieces into a serving dish, pour over the saffron sauce and sprinkle with lemon juice.
2. Saute chicken pieces with sliced onions in a casserole until golden.
3. Sprinkle with saffron and add 1 chicken stock cube and hot water to cover.
4. Simmer for 1 hour or until chicken is ready.
5. Just before serving add chopped parsley, coriander or thyme.
6. To serve: place chicken pieces into a serving dish, pour over the saffron sauce and sprinkle with lemon juice.
Serves:
4
Notes:
Remove skin before eating the chicken.