Skin the chicken legs starting from the largest end (you can also leave the skin if you prefer) and take off the fat if any.

Clean the legs with running water then dry with a clean cloth

In case of chicken legs cut off the upper part from the lower part at the joint.

Put the pieces into a large pan with a lid.

Cut the onions in big chunks (4 or 6) and the lemons in quarters. Put the onion and lemon in between the chicken pieces.

Add Salt and pepper.

Pour one inch of water into the pot to cover all the ingredients. Put the lid tightly on the pot so that the steam will gently cook the meat.

Bring to boil and then let it simmer for 30 to 45 minutes depending on the size and the number of pieces. Check if it's cooked with the tip of a knife.

Optionally: grind a few pistils of saffron in a mortar. Pour in a little hot water and leave to infuse for a few minutes. Strain the red liquid and pour it gently over the chicken pieces just before serving.