Saffron and lemon chicken (Joojeh kabab) from Persiana: Recipes from the Middle East & Beyond (page 114) by Sabrina Ghayour

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Notes about this recipe

  • kateastoria on January 17, 2021

    Omg this is so good. Even the onions tasted amazing with basmati pine nut rice

  • Cati on May 25, 2016

    Used chicken tenderloins and only juice of 1 lemon, thought 5 lemons as listed in recipe would be too much for me. Very easy, most of time was for marinating. Found it very tasty and chicken was perfectly cooked. Note that the recipe says cook for 18-20 minutes maximum. It does not say to cook 20 minutes at maximum heat!!

  • Jojobuch on May 24, 2016

    The flavour was great but I agree with the last poster that the chicken unfortunately dried out - next time, I would cook at lower heat, then turn on grill setting in oven until browned

  • Astrid5555 on April 05, 2015

    Disappointing. By the time the chicken was finally done the meat was very dry not juicy as intended. Maybe an issue of the method where you have to broil the chicken breast at the highest setting for 20 minutes. On top, kids did not like the saffron in the marinade. Will not repeat.

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