This recipe was part of the Food Fight: Chicken Breast Challenge which ended May 2, 2008 05:00 PM. See winners »
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Easy, Easy Saffron Chicken Recipe
By vickib
Difficulty: Easy |
Total Time:
45 min to 1 hour
|
Active Time:
|
Makes:
4 servings
This developed in a very busy house with 3 generations, babies, college kids, grown kids, jobs, cars, school, and trying to eat well at the same time. I brought it to our family’s Passover Seder this year, and it was a sensation.
INGREDIENTS
- 4 Chicken breasts halves, with skin and bone
- 2 medium brown onions, sliced thin
- 2-3 cloves garlic, minced
- 2 T Olive oil
- 1 generous pinch Saffron
- Juice from one lemon
- salt and pepper, to taste
INSTRUCTIONS
- Preheat the oven to 450 degrees. A well-seasoned cast iron skillet is my preferred pan, but a casserole works as well. Put 1 T. oil in the bottom of pan, and then layer in the onions.
- Lay the chicken on top of the onions. Salt and pepper. Sprinkle the garlic over the chicken, and then the Saffron. Drizzle with remaining olive oil.
- Bake until brown, and chicken is cooked through. In a convection oven with cast iron, about 30 min. With a glass dish, about 45.
- Squeeze the lemon over the skillet. Let rest for 5 min. before serving.
Member recipes are not tested by the CHOW food team.
Excellent recipe! One more use for the indispensible iron skillet!