ONION AND SAFFRON CHICKEN

Onion and Saffron Chicken image

Yield makes 4 servings

Number Of Ingredients 7

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4 large or 8 small chicken thighs, excess fat removed
Salt and black pepper to taste
2 tablespoons extra virgin olive oil, plus more to taste
2 large onions, sliced
1 teaspoon saffron threads
1/4 cup chopped fresh parsley leaves, plus more for garnish
Three 1/2-inch slices Preserved Lemon (page 598), optional

Steps:

Season the chicken thighs with salt and pepper. Put the oil in a skillet with a lid over medium-high heat. Add the chicken, skin side down, and cook, rotating the pieces as necessary, until nicely browned, about 10 minutes; turn and brown the other side. Stir in the onions and saffron, cover, turn the heat to low, and cook for about 15 minutes.
Add the parsley and 1 cup water (or chicken stock, if you have it), then cover and cook for another 10 minutes. If you're using preserved lemon, add it now. Turn the heat to high and cook, uncovered, until the sauce reduces by half, about 10 minutes.
Taste and adjust the seasoning, then drizzle with a little olive oil, garnish with parsley, and serve.