What you will need
4 Chicken Thighs
2 Tbsp Olive Oil
1 1/2 lb Zucchini
2 Tbsp Honey
10 threads Saffron
1 Lemon(Nutritional facts 75 calories, 3.73 g fat, 4.36 g carbohydrates, 7.37 g protein, 26 mg cholesterol, 48 mg sodium)
How to cook
Quarter the zucchini lengthwise and dice.
Dice lemons. This is not a very common treatment of a lemon, but it works well in this dish. the original recipe calls for preserved lemon, but that can be quite difficult to find, so a regular lemon will do as a substitute.
Warm oil in a heavy skillet over medium heat.
Add the chicken legs, skin-side down. Cook until skin is browned and crispy. Getting a nice sear on a piece of chicken can be an exercise in patience. You don't want the pan to get too hot, and it can take 10 minutes or longer of even heat sometimes to get the skin to really crisp up nicely. It's worth the effort though.
Flip the chicken legs.
Toss in the lemon chunks.
Followed by the zucchini.
Spread out the zucchini. As the chicken cooks, the zucchini will cook as well and give off some moisture along the way.
When the zucchini is cooked and the pan is beginning to dry out, add the honey.
Toss in the saffron threads.
Simmer gently until the chicken is cooked through and the sauce is reduced, almost sticking to the pan. Season and serve. Arrange a chicken leg over a pile of zucchini.