Iranian Chicken Marinade

chicken: use 10 pieces with bone, or 2 pounds boneless breast or thigh
1 cup lemon juice
3 TBS olive oil
1/2 cup plain yoghurt (Bulgarian style, or at least not fat free)
1 onion, quartered
1-2 cloves garlic, crushed
1 tsp saffron, crushed

1. Mix all ingredients together in a large bowl. Make sure saffron is crushed then add a bit of boiling water to it to release the color. Let marinate at least 8 hours, up to 2 days.
2. BBQ the chicken (you can broil it but BBQ is much tastier).
3. Serve with cooked basmati rice (you can add some more saffron in melted butter over the top of the rice for a truely authentic meal!)
~*~ From Mom ~*~