Start by trimming the boneless, skinless chicken thighs to remove any excess fat. Cut them in half to make them easier to handle and ensure even cooking.
Next, peel the yellow onions and slice them into slivers. Their sweetness will complement the savory flavors of the chicken.
Chop the parsley finely, as it will be added later for freshness. Set all your ingredients aside, ready for the cooking process.
In a heavy frying pan with a tightly fitting lid, heat the olive oil and butter over medium-high heat. Once hot, add the chicken pieces in batches to avoid overcrowding. Brown them quickly, just until they are golden; they don’t need to be fully cooked at this stage.
Once browned, remove the chicken and set it on a plate. Add the sliced onions to the pan, and if needed, drizzle in a bit more olive oil and butter. Continue to sauté them over medium heat until the edges are golden and caramelized, about eight to ten minutes. Transfer the onions to a separate plate when done.
Now, heat the chicken broth in the microwave until it’s warm, then stir in a pinch of saffron. This infusion will enhance the broth’s flavor.
Return the chicken to the pan, layering the caramelized onions on top. Pour the saffron-infused chicken broth over everything, making sure to cover the chicken well.
Cover the pan and reduce the heat to a very low simmer. Let it cook undisturbed for about fifteen to twenty minutes. This gentle cooking method will ensure your chicken remains tender.
After the simmering time, add the chopped parsley and lemon juice. If the mixture seems too thick, add a bit more water as needed. Simmer uncovered for another ten minutes so the flavors meld.
Finally, serve the chicken hot, garnished with any remaining parsley. Enjoy the explosion of flavors!
