Saffron Chicken

75g (3oz) blanched almonds
50g (2oz) butter
4 large chicken pieces, skinned
1/2 tsp Schwartz Saffron
2 Spanish onions, sliced
4 tbs Schwartz Parsley Flat Leaf
1 1/2 pints (900ml) chicken stock
1 Schwartz Cinnamon Sticks
400g (14oz) canned chick peas, drained and rinsed
1 tbs lemon juice

STEP 1

Boil the almonds in unsalted water for 1 hour.



STEP 2

Meanwhile, melt the butter in a large pan and fry the chicken in batches with half the Saffron. Remove when the chicken has browned and repeat with remaining chicken pieces. Remove from the pan, add the onions and fry for 10 minutes.



STEP 3

Return the chicken to the pan and add the Parsley, stock, remaining Saffron and Cinnamon, simmer for 30 minutes. Add the drained almonds and chick peas. Simmer for 10 minutes and season well. Add a squeeze of lemon juice before serving. Serve with lemon slices and cous cous flavoured with parsley.