Step 1

Trim the boneless, skinless chicken thighs (or breasts) to remove fat and undesirable parts. Cut thighs in half (or cut breasts into several pieces, depending on how big they are.)

Step 2

Peel onions and slice into slivers. Chop up the parsley

Step 3

Use a heavy frying pan which has a tight-fitting lid.  Heat the olive oil and butter, then brown the chicken quickly over medium-high heat.  (Don’t let it cook too long at this point; the chicken does not need to be cooked through.

Step 4

Remove chicken to a plate, add onions to the pan (with a bit more olive oil and butter if needed), and brown onions over medium heat until edges of onions are turning golden, about 8-10 minutes.  Remove browned onions to another plate.

Step 5

Heat the chicken stock (I did it in the microwave) until it’s very warm, then stir in the saffron.

Step 6

Put the chicken back into the pan, arrange the onions over the chicken, and pour the saffron-infused chicken stock over.

Step 7

Cover the pan and cook over a very low simmer for about 15-20 minutes without turning the chicken

Step 8

Add chopped parsley, lemon juice, and a tiny bit of additional water if needed, and simmer uncovered for about 10 minutes more.

Step 9

Serve hot.