Saffron-Lemon Chicken

Name: Saffron-Lemon Chicken
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)

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

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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)