Ingredients

• 2 large onions, sliced
• 10 boneless chicken thighs
• 1 tsp paprika
• 1 tsp salt
• 1 tsp turmeric
• 3/4 tsp cinnamon
• 1/2 tsp ground saffron
• 1/2 cup butter
• 2 tbsp tomato paste
• 1 handful fresh mint

Instructions

1. Place the sliced onions in the bottom of a pot. Layer the chicken thighs on top, then add the spices and butter.
2. Cover and cook over medium-low heat for 20 minutes.
3. Remove lid, add tomato paste, and cook on high for 10 minutes.
4. Cover and simmer on low for an additional 10 minutes.
5. Top with the mint leaves.

**Serve with saffron rice, or saffron cauliflower rice for a keto version**