Persian Chicken

For the Lemon Saffron Infused Water

1 tbsp SPICE,SAFFRON

1 cup Water.

4 each LEMONS CHOICE

Yogurt Sauce

5 lbs Onions,Yellow,Julienne 1/4"

4 cups YOGURT GREEK PLN 0% FAT 32 OZ DANNON

1 cup Oil,Olive,Pomace

0.50 cup Garlic Cloves,Fresh,Peeled,Chopped

1 tbsp Salt,Kosher

0.50 tbsp Pepper,Ground Pouch Pack

2 tbsp Tomato,Paste

1 cup Preserves,Apricot,Can

40 lbs CHICKEN,THIGH MEAT,BONELESS

Method for preparing chicken

Add your saffron to warm water and allow to bloom for 3-5 minutes.
Slice your lemons into .25" pieces in circles.

Add all your ingredients from step one and 2 together and mix well till incorported in a large bowl or lexan.

Chicken Prep

Drain your chicken to remove the excess juices. Place chicken into marinade and mix well until evenly coated.
Label date and refridgerate for at least 12 hours (prefer to marinate for to 48 hours)

Add onions and sprinkle with sugar.

Remove your marinated chicken from the walk in and place onto oven racks. Pre heat your oven to chicken
temperature probe set to 165 degrees.
Remove chicken from the oven and pan.
Place drippings back over the chicken.
Garnish with freshly chopped parsley.
Wrap and place into hot holding or place onto the line for service.

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