1. cut the chicken breasts in half and remove the skin and tendons.
2. wring out the lemon, pour the juice into a large enough bowl.
3. grind the saffron in a mortar and then pour half a cup of very hot water. To the juice of a lemon form.
4. season the marinade with salt and freshly ground pepper and add a dash of oil.
Add the chicken to the marinade and mix well. The meat must now be in the marinade for at least 6 hours. If necessary, score the meat a little so that the marinade can soak in well.
The meat is cooked either over charcoal or in the oven under the broiler.
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