Chicken
- boneless chicken pieces (thighs or breast)
- saffron, bloomed in a little warm water
- salt
- black pepper
- turmeric
- garlic, grated
- juice of lemon
Herby Yogurt Dip
- Greek yogurt (whole milk)
- fresh mint, finely chopped
- fresh dill, finely chopped
- pinch of salt
Directions
- Make a marinade of bloomed saffron, salt, pepper, turmeric, grated garlic, and lemon juice. Coat the chicken completely and refrigerate for 24 hours.
- Pan-fry the marinated chicken over medium-high heat until golden and cooked through.
- For the dip, stir the chopped mint, dill, and a pinch of salt into the Greek yogurt.
- Serve the chicken hot with the herby yogurt on the side.
Quantities aren't given in the video, so season to taste. Method transcribed from the video (Zoya Biglary, zoyaroya). From Zoya on Instagram.
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