Chicken marinated in saffron-infused water, yoghurt, lemon juice, and onion. Served with grilled onions, Greek yoghurt, and barberries ("zereshk").
1 onion
1 kg chicken thighs
250mg of saffron powder dissolved in 150ml of water
2 lemons or limes (or 100ml of juice)
3 tablespoons of dried barberries/zereshk
2 teaspoons of sugar
6 tablespoons of Greek full-fat yoghurt
2 tablespoons of ghee/clarified butter
(Optional) 2 tomatoes
Salt & Pepper

1. Let the saffron powder/water infusion "bloom" for 20-30 minutes.
2. Pre-marinate the chicken thighs in the saffron water for about an hour.
3. Thickly slice one onion and add it to the mix along with two tablespoons of Greek yoghurt and the juice of lemon or lime.
4. Add the ghee along with salt and pepper, leave to marinate in the fridge for at least 3 hours, preferably overnight.
5. Skewer the chicken thighs and onions (if you are having tomatoes, half or quarter them now and skewer them as well).
6. Wash the dried barberries.
7. Grill or broil the chicken and sliced onions (and tomatoes if you have them) on a high heat, 6-8 minutes each side depending on how browned you want the chicken. Baste with ghee or butter throughout.
8. While the chicken is grilling, add the barberries along with a small amount of water and 2 teaspoons of sugar to a small pan and heat for 5-7 minutes (don't cook too long or they will lose colour and flavour). Set aside while chicken finishes grilling.
9. Assemble chicken and onion in tado shells along with Greek yoghurt.
10. Top with barberries, eat alongside grilled tomatoes if you have them.
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