Brush chicken with oil and seasonings. Grill until meat thermometer reads an internal temperature of 170°F. (You can also broil the chicken in the oven till done.) Remove from grill and slice thinly to serve with saffron rice and grilled red peppers (recipes below).

Saffron rice: Add a pinch of both saffron and black pepper to a pot of 1 3/4 cups water. Bring water to a boil; add 1 cup long grain rice and return to boil. Reduce heat to low; cover and cook for about 15-20 min., or until rice is done.

Grilled red peppers: Cut one red pepper into triangles. Toss with extra-virgin olive oil and salt & pepper. Grill on the BBQ until grill marks show on the peppers (or cook them in a frying pan on high heat for about 1 min.).