3-4 chicken breasts
1 medium onion
3 teaspoons liquid saffron
Salt and pepper
Slice the onion finely. In a pan, add the onion, salt, pepper and three or four tablespoons of water. Lay the chicken breasts on top,
cover and simmer for 30 minutes on low heat until the chicken becomes soft and tender. Add the liquid saffron over the chicken breasts and turn them over a couple of times to coat thoroughly in the saffron sauce. Serve in a shallow dish with brown rice.