For this recipe, you will need 1 1/2 pound of chicken legs, olive oil, two medium onions, salt, ground black pepper, ground saffron, turmeric, fresh parsley, fresh mint, limes, and a pound of fresh artichoke hearts.
To prep for this recipe, you will need to heat two tablespoons of hot water and dissolve 1/2 teaspoon of ground saffron in it. The chicken legs must be skinned, then cut up and have all the fat removed. Peel both of your onions then thinly slice them. Chop enough of the fresh parsley to make three cups and enough of the fresh mint to make 1/2 cup. You will need to squeeze enough fresh lime to make 5 tablespoons.
Heat a non-stick saute pan over medium heat and placed the cut up chicken legs in it. Allow the chicken legs to brown slightly. Add 1 tablespoon of olive oil and the 2 sliced onions. Let the chicken legs and onions cook for about 20 minutes, but remember to stir occasionally. Add 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, the dissolved saffron water, and 1/4 teaspoon of turmeric. Pour 1 1/2 cups of water in the skillet, stir well, and reduce the heat to low. Let this cook for 30 minutes, stirring occasionally.
In a non-stick skillet over medium heat, add 1 tablespoon of olive oil and fry 3 cups of chopped parsley and 1/2 cup of fresh mint for 10 minutes, and then add that to the chicken pan. Add the 5 tablespoons of limejuice and 1 pound of artichoke hearts to the chicken saute pan. Let this cook over low heat for 40 to 55 minutes. Check to see if the artichoke hearts are tender. You may need to add a little more seasoning if necessary.
Transfer the chicken khoresh to a deep casserole dish and cover to keep warm until serving.