A healthy low-carb, Keto, gluten-free recipe, using traditional saffron for a delicious crowd pleasing dish.
Sprinkle the turmeric, salt & pepper
Brown gently as the chicken does not need to be cooked through yet
Once chicken begins to brown, add onion & brown over very low heat until edges of onion pieces are turning golden, Heat chicken stock, add saffron and stir to dissolve & squeeze the lemon juice into the stock, or squeeze directly onto the chicken, then pour the stock over chicken and onions. sprinkle parsley & simmer on very low heat with pan covered 45-50 minutes.
Add more lemon juice if desired, and a tiny bit of additional water/stock if needed, and simmer until chicken is juicy & tender. Serve hot, over rice.
You can use leg/thighs or breast of chicken, but we much prefer the legs & thighs as breast can dry out too quickly.
I use a Pyrex Jug to measure out my liquid I find this much easier to keep track.