Saffron Chicken Recipe – Sunset Magazine

Ingredients

• 8 bone-in chicken thighs (4 1/2 to 5 lbs. total), skin and extra fat removed
• About 2 tsp. fine sea salt
• 1/2 teaspoon saffron, ground with a mortar and pestle or in an electric spice grinder
• 1 teaspoon rose water (optional)
• 1/4 cup extra-virgin olive oil
• 1 large onion, sliced into 1/4-in.-thick rounds
• 4 large garlic cloves, finely chopped
• 1/4 teaspoon pepper
• About 3 tbsp. lemon juice