Saffron-Lemon Chicken — Jewish Food Society

Ingredients

• About 1 ½ teaspoons saffron threads
• 1 ½ cups boiling water
• One (4 ½ pound) chicken, cut into 6-8 pieces, or 6-8 chicken pieces--bone-in breasts, thighs, and/or drumsticks
• Kosher salt
• 3 tablespoons vegetable oil
• 1 head of garlic, cloves separated and peeled
• 5 large egg yolks
• ⅔ cup fresh lemon juice (from about 4 lemons), or more to taste
• 1 pound wide egg noodles
• Finely chopped fresh flat-leaf parsley (optional)