Add chicken, turning to coat in marinade, then cover and refrigerate for 30 minutes. Meanwhile, place saffron in a bowl with 2 tbsp warm water and set aside to infuse for the same amount of time.

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Ingredients 600 g (1 lb 5 oz) skinless chicken breasts or thighs, cut into bite-sized pieces Oil spray 1½ tbsp melted ghee (optional) Lime wedges, to serve ...