In a shallow bowl, add the chicken, garlic, ginger, salt, rice vinegar, turmeric, saffron (and I cringe when using that), and only 1 teaspoon of the black pepper.

Mix to coat the chicken pieces. Set aside to marinate as you continue on.

Slice one onion and set that aside. Grate the other onion and set this aside. You can also use a food processor to grate the onion, I use a box grater.

In a large non stick pan, heat the oil on medium heat, when hot, add the sliced onion and the remaining 1 teaspoon of black pepper.

Cook for about 6-10 minutes or until nearly all is golden brown, stirring often.

Reduce heat on the pan to low, add the grated onion and cook that until it is golden brown, about 5 minutes or so.

Add the chicken and the marinade, stir the chicken to coat with the onion and spices, cook to just brown the meat.

Add the water, stir, and bring to a simmer and cook for about 20 minutes or until the chicken is cooked through and tender.

Serve over rice or pasta of your choice.