The juice of one whole lemon

Three tablespoons olive oil

Two heaping tablespoons plain Greek yogurt

½ teaspoon saffron

½ tea spoon turmeric

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

One skinless breast of chicken and two boneless, skinless thighs, cut into 2” cubes

Two medium onions chopped into 1” pieces

Melted butter for basting

In a large bowl, assemble:

• lemon juice
• olive oil
• yogurt
• all the spices. Mix well.
• (Be careful of clothes: saffron stains.)
• Add chicken.
• Mix until chicken is completely coated.
• Add onions and mix well.
• Cover bowl. Refrigerate overnight.
• To cook:

Preheat oven to 375. Cover a cookie sheet with aluminum foil. Spray with olive oil.

remove chicken pieces only, leaving aside the extra marinate and onions. Brush with melted butter. Turn pieces over after about three minutes. (Chicken breast pieces will cook faster than the thighs.) Remove when internal temperature reaches 165.

Serve with rice or pita bread.

Alternatively: you can grill chicken. It tastes best on a charcoal grill!

For more recipes, please refer to The Way Home, my Bible study of the Book of Ruth, and Harvest of Rubies, my novel based on Nehemiah’s fictional cousin, Sarah.