Persian Chicken
I
love this - only drawback is the cost of the Saffron.
Make a marinade from orange juice (fresh/carton, whatever) with the juice of a
lemon and a lime - add as much Saffron as you and about half a very thinly
sliced Spanish onion.
Cut chicken breast/thigh meat into kebab sized chunks and add to the marinade -
keep in fridge for 4-6 hours. Stir the mixture from time to time to get as much
colour of out the Saffron as possible.
Thread chick onto skewers and either grill or BBQ (better) I drizzle some very
light oil such as rapeseed to stop the meat sticking to the BBQ racks.
Serve with Greek yoghurt + Persian rice with a crust - will look up recipe for
it but essentially is basmati cooked then melted butter poured into the rice and
left to cook for another 45 minutes on a very low heat until a crunchy crust is
formed. Complete experts manage to tip the rice out onto a plate with the crusty
top in one piece (I never manage that but...).
Contributed by Gary Holmes 
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