• 2 lb. boneless, skinless, boneless chicken breasts, cut into 1-2 inch chunks
• ¾ cup extra virgin olive oil, plus 1 tablespoon warm water
• 2 large yellow onions, chopped
• 1-2g saffron (depending on availability/cost, two gives more flavor obviously)
• 2 tsp. finely ground sea salt
• 1 tbsp. black pepper
• ½-1 tsp. cayenne pepper (can be reduced if you cannot handle spices, but is not too hot)
• one ripe lime
Rinse chicken with cold water and dry. Cut into 1-2 inch chunks (four-six per breast). Mix together remaining ingredients to make a marinade. Place chicken breast pieces in a 2-gallon zip-lock bag, pour in marinade, spread gently around to coat the chicken and let soak 24 hours prior to cooking in the refrigerator.
Preheat oven to 350 degrees (F). Pour chicken and sauce mixture into two 8×8 brownie pans (or a bigger 12×8 if you have one) so the chicken is not more than one piece deep. Cook 20 minutes in the oven. Open oven, stir chicken a little in sauce and flip over any pieces that appear to be cooking only on one side and not all the way through. Return chicken pan to oven and cook for an additional 5-10 minutes, depending on how tender you want the meat.
Remove chicken from oven, place chicken in a large serving bowl and spoon the onions and saffron mixture on top of it. Discard remaining oil broth. Squeeze a bunch of lime wedges over chicken so each piece gets at least a little juice; leave wedges in serving bowl to add color to the dish.
N.B. This recipe is traditionally supposed to be cooked on skewers over charcoal, but it’s winter and thus too cold outside to barbecue, and I didn’t have skewers. Ca va.