Ingredients:
- 4 chicken thighs or breasts
- 1/2 teaspoon saffron threads
- 2 tablespoons hot water
- 3 tablespoons honey
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1/2 teaspoon ground cumin
Instructions:
- Infuse the saffron: Soak saffron threads in 2 tablespoons of hot water for 10 minutes.
- Make the glaze: In a bowl, mix the saffron water, honey, olive oil, lemon juice, cumin, salt, and pepper.
- Marinate the chicken: Rub the chicken with the saffron glaze and marinate for at least 1 hour (or overnight in the refrigerator).
- Cook the chicken: Preheat the oven to 200°C (400°F). Place the chicken in a baking dish and roast for 35–40 minutes, basting with the glaze every 10 minutes.
- Serve: Serve hot with rice or roasted vegetables.
