Saffron Chicken Recipe

Step 1: Cut the chicken into eight pieces with a sharp knife or cleaver, cutting lengthways down the breast bone and through the backbone, to halve it completely.

Step 2: Cut the chicken halves in half again, slitting between the leg join diagonally up and around the breast point.

Step 3: Cut each chicken quarter in half by cutting away the drumsticks from the leg thigh joint, and the wings from the breast joints.

Step 4: Remove and discard the skin from the chicken joints by pulling and cutting with a sharp knife.

Step 5: Heat the oil in a large flameproof casserole dish and fry the chicken, turning it frequently to brown evenly. Season with a little salt and pepper, then remove from the pan, place on a plate and set aside.

Step 6: Add the garlic and onion to the juices in the casserole dish and cook slowly until softened nut not colored, stirring occasionally.

Step 7: Add the chili powder to the onion and garlic and fry quickly for about 30 seconds, stirring.

Step 8: Add the tomatoes and cook for about 5-10 minutes to draw off the liquid from the tomatoes, stirring occasionally. The sauce mixture should be of a dropping consistency when this has been done.

Step 9: Stir the rice, 700 ml boiling water and saffron into the tomato puree with the browned chicken portions.

Step 10: Bring to the boil, reduce the heat, then cover the casserole dish tightly and simmer for about 20 minutes, stirring frequently.

Step 11: Add the peas and parsley, stir well and continue to cook for further 5-10 minutes or until the rice is tender and all the liquids have been absorbed, stirring once or twice. Serve immediately.

Step 12: Serve with a mixed leaf salad or cooked fresh vegetables.

Additional Tips:

• You can also use baby broad beans in place of peas. Use fresh coriander in place of parsley.