Saffron Chicken

• 1/2 teaspoon saffron
• 3 lbs chicken pieces
• 3 3 tablespoons butter or 3 tablespoons oil
• 1 large onion, julienned
• 2 teaspoons finely grated gingerroot
• 1 -3 fresh chili pepper, or to taste, red or green
• 2 -3 cloves garlic, crushed
• 1/2 teaspoon ground cardamom
• 1 1/2 teaspoons salt

1. Toast the saffron strands in a dry pan over a medium heat for about 1 minute taking care not to burn them.
2. Cool, and then crush them with the back of a spoon.
3. Dissolve them in 1 tablespoon of very hot water.
4. Heat the ghee (or whatever you use), and gently fry the onion, garlic, ginger and chillis until the onion is soft and golden.
5. Add garlic.
6. Add the dissolved saffron to the pan with the cardomon, then add the chicken.
7. Turn the chicken pieces in the mix, coating well.
8. Add the salt, cover and cook for 25 minutes until the chicken is tender.
9. Uncover the pan and continue cooking, turning often until the liquid is almost gone.

saffron, chicken, butter, onion, gingerroot, chili pepper, garlic, ground cardamom, salt

Taken from www.food.com/recipe/saffron-chicken-21607 (may not work)