Preheat the oven to 150C/300F. Grease a large baking dish generously with butter or oil.
In a large mixing bowl, combine the chopped chicken thighs, onions, minced garlic and mix well. Stir through the diced tomatoes. Add in the turmeric, saffron, and salt and mix until fully incorporated.
Add the chicken mixture into the greased baking dish. Gently pour the chicken stock over the chicken mixture evenly. Place in the oven and cook for approximately 1 hour, gently stirring halfway.
Remove from oven and cover with tin foil for 10 minutes to rest. Serve immediately, or allow to cool completely.
Notes
TO STORE. Store leftovers in an airtight container and refrigerate it for up to 4 days. TO FREEZE. You can freeze leftover chicken for up to 4 months. It is a good idea to shred the chicken first as shredded chicken is easier to defrost. TO REHEAT. Reheat roasted chicken in the oven preheated to 350F degrees for 5-6 minutes.