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6-8 chicken thighs
Salt and fresh ground pepper
½ tsp Saffron strands
1 tbsp boiling water
4 tbls of oil
2 finely chopped onions
2 cloves of chopped garlic
¼ teaspoon of ginger (ground)
2 chillies (seeded and chopped fine)
1- Season chicken (salt & pepper)
2- Soak saffron in the hot water.
3- Heat the oil in a pan and fry the chicken over medium heat, turn a few times until evenly brown.
4- Take out chicken , put to side.
5- Add remaining ingredients except saffron, saute until golden, toss in saffron and water, add chicken and coat mixture.
6- Cook over medium heat , stir often for 15 minutes until chicken is tender. You can always add a bit of water during cooking so that it does become too dry.
Salt and fresh ground pepper
½ tsp Saffron strands
1 tbsp boiling water
4 tbls of oil
2 finely chopped onions
2 cloves of chopped garlic
¼ teaspoon of ginger (ground)
2 chillies (seeded and chopped fine)
1- Season chicken (salt & pepper)
2- Soak saffron in the hot water.
3- Heat the oil in a pan and fry the chicken over medium heat, turn a few times until evenly brown.
4- Take out chicken , put to side.
5- Add remaining ingredients except saffron, saute until golden, toss in saffron and water, add chicken and coat mixture.
6- Cook over medium heat , stir often for 15 minutes until chicken is tender. You can always add a bit of water during cooking so that it does become too dry.
