1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
1 cup pomegranate juice
1/2 cup pomegranate seeds (for garnish)
Fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine the chicken breasts, chopped onion, minced garlic, turmeric, cumin, cinnamon, black pepper, salt, olive oil, lemon juice, and saffron water. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
Preheat your oven to 375°F (190°C).
Place the marinated chicken in a baking dish. Pour the pomegranate juice over the chicken, ensuring it is well covered.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing.
Serve the chicken garnished with pomegranate seeds and chopped parsley. Drizzle some of the pan juices over the top for added flavor.
Notes
For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
Serve with steamed basmati rice or couscous to soak up the delicious juices, and consider adding roasted vegetables for a complete meal.