Season the chicken on both sides
with salt and pepper. In a skillet
over medium-high heat, heat the oil
until hot, but not smoking. Add the
chicken and cook until browned,
about 7 minutes on each side. Using
tongs, transfer the chicken to a
paper-towel-lined plate.
Add the onions to the hot oil and
cook until golden. Stir in the apples
and cook for a few minutes more.
Stir in the turmeric, cinnamon,
lemon juice, lemon zest, saffron
and 2 cups water. Bring to a boil,
then reduce the heat to medium-low and add the chicken. Cook,
partially covered, for 30 minutes.
Uncover and simmer until the
liquid has thickened, about
10 minutes. Season with salt
and pepper.
Remove the chicken and cut
them in half. To serve, put a few
pieces of chicken on each plate
along with some apples and sauce.
Start the day by bringing him a cup
of Persian rose tea with heated milk.
This is more James’s speed now that
he quit drinking coffee.
