Saffron marinade for chicken, fish or tofu

Ingredients (more below)

• Saffron, a pinch
• olive oil, a few tablespoons
• butter, a few tablespoons

Instructions

Place a pinch of saffron into a small skillet, cover with oil and cook for a few minutes. Try not to burn your very expensive saffron. Then stir in the butter. Let this mixture cool down. Once cool, pour the saffron infused oil over whatever you are trying to marinade, such as chicken, I love the thighs, because they are super cheap (nice) and they don’t easily over cook and become dry. White fish also works well with a saffron marinade.
Obviously, using salmon makes no sense, as the beautiful yellow color would go unnoticed……So, white fish, tofu or chicken.

Alright, so you got your saffron oil, over your protein. Now add:

• Garlic, grated
• lemon zest, grated
• herbs, any
• red pepper flakes, optional

Stir in the above ingredients and rub all over your saffron oil coated protein. Place in the fridge overnight.
Next day. Sear the skin side until nice and crisp in 2 tablespoons butter and 2 tablespoons olive oil (never use butter on its own as it will burn, always use a butter/oil mix, or all oil). Flip and cook for a few minutes on the opposite side, then place in a 400 degree preheated until cooked through, about 10 minutes.
DO ahead: you can sear the chicken, place it in the fridge, in the morning, then right before dinner, pop it straight in the oven. If the chicken has been chilled after searing, it will take more time to cook through, about 20 minutes. This will also work for fish. Just sear the top side, chill until ready to use, then place in the oven until fish will flake.
Finish off with SQUEEZE of lemon, because…..