Ingredients
- 1 large pinchStaffords Saffron threads (for the stew)
- 8free-range chicken pieces, skin on (legs / thighs or a mix)
- 1 largeonion, diced
- 1 tspStaffords Garlic Paste
- 1 tspStaffords Chilli Paste
- 1/2 tspturmeric
- 1/2 tspcinnamon
- 1/4 tspnutmeg
- 1/2 tspground cardamom
- 1/2 tspground cumin
- 1/2 tspground coriander
- 400 gtin crushed tomatoes
- 500 mlchicken stock
- For cookingolive oil
- 1 Tbspbutter (for the rice)
- 1 cupbasmati rice, rinsed (for the rice)
- 1 1/2 cupswater or chicken stock (for the rice)
- 1 large pinchStaffords Saffron threads (for the rice)
- 1 tspsalt (for the rice)
- 50 gflaked almonds, toasted (for the topping)
- 40 gpine nuts, toasted (for the topping)
- 50 graisins (for the topping)
- 50 gsultanas (for the topping)
Made with Staffords
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Method
For the topping, combine the almonds, pine nuts, raisins and sultanas and set aside until serving.
For the stew, grind the saffron to a fine powder in a mortar and pestle. Pour in a few tablespoons of hot water and set aside to bloom.
Heat a drizzle of olive oil in a large pot or casserole with a lid. Sear the chicken pieces until deeply golden on the skin and browned underneath, then remove and set aside.
Add the onion to the pan with a pinch of salt and saute until soft. Add the garlic paste, chilli paste and all the spices and cook for a minute until fragrant.
Pour in the crushed tomatoes, stock and the bloomed saffron and stir well. Return the chicken to the pot.
Bring to a simmer, cover and cook on low for about 30 minutes, until the chicken is very tender and the sauce has developed its flavour. Remove the lid towards the end to reduce the sauce slightly.
For the rice, melt the butter in a medium saucepan and stir in the rice to coat. Add the water or stock, saffron and salt and bring to the boil. Reduce the heat to low, cover and cook gently for 12 to 15 minutes, until the rice is tender and the liquid is absorbed. Uncover and fluff with a fork.
Transfer the rice to a serving dish and top with the toasted fruit and nut mix. Ladle generous spoonfuls of chicken and sauce onto the rice and enjoy.
