1. Fry the onion in the oil. 2. Add the spices, except the saffron and cook gently for a few seconds before adding the chicken portions. 3. When the chicken has coloured slightly, add enough chicken stock to just cover them. 4. Then add the saffron. 5. Cover and put into the oven at 170ºC for 1 hour or until cooked. 6. Remove chicken pieces form dish and boil the juices so that they become more syrupy. This is when you can add your nuts and/or dried fruit. 7. Serve with mashed potatoes or cous-cous or anything to mop up the juices. ---------------------------------------------------------------------------
Nutrition
Ingredients
