This recipe was inspired by Persian Joojeh Kabab, which has a few ingredients. It’s important to have a good quality chicken for a tastier and more nutritious dish.
Get yourself a good organic chicken breast*. In Italy, fortunately many small farmers avoid antibiotics or feed chickens with GMOs. I Bought these two (in photo), one from conventional supermarket and the other from a trusted butcher. See how obvious is the difference between an industrial and free-range chicken:
Ingredients | 2 servings
- 1 Chicken breast
- pinch Saffron
- 1 Lime or Lemon
- pinch of salt
- Olive oil extra virgin
Preparation
– Cut the chicken in big strips of 1 inch/1.5cm thickness
– In a small glass, add a pinch of saffron and pour 2tbsp of hot boiling water wait ⏳5 mins till it color turns red.
➡️ We’ll add salt later, to keep the chicken’s juice.
– In a bowl, mix the the chicken with 1 lime juice (or lemon).
– Add the saffron water and a drizzle of olive oil & mix.
– It should rest at room temperature for ⏳ 30 minutes.
Preheat the grill pan, add salt and pepper to the chicken and start to grill right after. Cook each side of chicken for 2-3 minutes (it depends on how thick is the chicken breast).
Taste to check it’s consistency and salt before removing from pan.
Serve it right away!
Notes
- The lemon helps the meat to tenderize.
- Lemon and saffron mixture are a classic marinate for chicken kababs in Iran.
Buon appetito. ☺️
* Check out this article in Dr. Axe website: Free-Range Chicken Benefits vs. Conventional Chicken Dangers