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Lemony Saffron chicken

I’m a little hesitant to call this Joojeh Kabob (persian chicken kabob) because it’s simply a made up recipe and a much simpler (I assume) version of an actual Joojeh Kabob. I have so much respect for Joojeh Kabob, that I don’t want o accidentally offend her (or maybe him). So I’m calling this Lemony Saffron chicken but it’s very close to Joojeh Kabob. There is one more reason; a big part of the Joojeh Kabob taste, comes from “manghal”, ( it’s basically a form of coal grill), which unfortunately I’m not allowed to have in my San Francisco apartment. I know, what a shame. So, my lemony Saffron chicken is made in a Lodge cast iron grill on a gas stove. The cast iron actually makes it taste very close to an actual Jooje Kabob, but let me tell you my friend, the smoke that comes out of a coal grill and blends into the chicken, is not the same. If you ever come close to a Persian restaurant, be sure to order “Joojeh kabob ba ostokhan” and compare the tastes.

Serving: 2 people

Ingredients:

2 chicken breasts
1/2 Onion, diced
2 Limes
1/4 teaspoon grind Saffron
1 tbs yogurt
Salt and pepper to taste
2 tbs olive oil

Directions:

Cut the chicken breasts into big cubes. Mix with diced onions, olive oil, salt and pepper in a ziplock bag. Add in the saffron and yogurt and mix well. Squeeze the limes (I know I said lemony, but there is no word for “limy” that also sounds good) in the mixture and mix again. Let it sit in the fridge for 2-3 hours or over night. The more it marinates in the mixture, the tastier the chicken becomes.