I saw this article at doublex.com-kind of an off-shoot of Slate’s XXfactor blog-where someone substituted orange peel for saffron. I actually have a little saffron so ignoring the point of the article I made a similar yogurt marinated chicken using saffron.
I mixed together plain yogurt, a little saffron, chili powder, cumin (I love cumin’s smokiness), and minced yogurt. Flattened chicken breasts were marinated in the mixture and then baked at 450F.
Pat was skeptical about yogurt being used on the chicken but he was pretty impressed. I would definitely make this agin, with or without saffron.